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Bistro salad with crisp lettuce, fresh herbs, and pink pickled onions in a ceramic bowl

Liz'S Bistro Salad with Pickled Onions and Fresh Herbs

Liz's Bistro Salad is a fresh, vibrant salad with crisp greens, tender herbs, tangy pickled onions, and a mellow lemony dressing. It is a simple, flavorful side that is perfect when you want a bright and refreshing addition to a meal.
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Prep Time 45 minutes
Cook Time 0 minutes
Chill Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings as a side
Course: Salad
Cuisine: French-Inspired
Calories: 198
Ingredients Method Notes

Ingredients
  

Pickled onions
  • 1 red onion, thinly sliced
  • 1/4 cup white or red wine vinegar
  • 1/2 cup water
  • a pinch of salt and sugar
Salad and dressing
  • 1 romaine heart, stem removed and chopped
  • half a head of butter lettuce, stem removed, gently torn
  • 2 tablespoons fresh minced tarragon
  • 1/2 cup fresh dill, chopped or torn
  • 1/4 cup fresh chives, minced
  • 1/2 cup canola oil
  • 3 tablespoons lemon juice, more to taste
  • 3/4 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon dijon mustard or mayo

Method
 

Pickled Onions
  1. Place the sliced onions in a jar. Add enough vinegar to fill about one-third of the jar, then add water until the onions are covered.
  2. Add a pinch of salt and sugar, shake the jar, and refrigerate the onions for a few hours or a few days. For a shorter option, allow at least 30 minutes before using.
Dressing
  1. Combine the dressing ingredients in a jar and shake well until mixed. Refrigerate if preparing ahead.
Preparation
  1. Chop the romaine and herbs, then gently tear the butter lettuce into pieces suitable for serving.
Assembly
  1. Just before serving, combine the greens, herbs, pickled onions, and dressing. Start with about half of the dressing and add more as needed.
  2. Taste the salad and adjust the seasoning with salt and pepper as desired before serving.

Notes

To prepare ahead, make the onions and dressing, chop the greens, and keep each component stored separately in the refrigerator until assembling the salad. This works well for preparing portions throughout the week. For a larger salad, use another romaine heart and a full head of butter lettuce while adjusting the dressing as needed. A different oil can be used, but a neutral oil keeps the dressing mild and lets the herbs remain noticeable.