Go Back
Bistro salad with romaine, butter lettuce, pickled onions, and fresh herbs in a bowl

Liz'S Bistro Salad with Pickled Onions and Fresh Herbs

Liz's Bistro Salad is a fresh bistro salad with crisp lettuce, fragrant herbs, and bright pickled onions. It is a simple, flavorful side that adds a refreshing balance to any meal.
Print Recipe Pin Recipe
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
  • 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
Dressing
  • 1/2 cup canola oil
  • 3 tablespoons lemon juice, more to taste
  • 3/4 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon Dijon mustard or mayonnaise

Method
 

Preparation
  1. Place the sliced onions in a jar. Add vinegar to fill about one-third of the jar, then add water until the onions are covered. Add salt and sugar, shake well, and refrigerate for a few hours or up to a few days.
  2. Combine all dressing ingredients in a jar and shake until blended. Refrigerate the dressing if preparing ahead.
  3. Prepare the greens by chopping the romaine and tearing the butter lettuce into bite-sized pieces. Prepare the herbs for mixing.
Assembly
  1. Combine the greens, herbs, pickled onions, and dressing just before serving. Begin with about half of the dressing and add more as needed.
  2. Taste the salad and adjust the seasoning with salt and pepper as needed before serving.

Notes

To prepare ahead, make the onions and dressing, then chop the greens and store each component separately in the refrigerator. Assemble only the amount needed before serving. For a larger salad, increase the greens while keeping enough dressing to coat everything. A different oil can be used, but a neutral oil keeps the dressing mild.