French Bistro Salad
A fresh, herb-filled French salad with pickled eschalots, walnuts and a simple lemon dressing. Serve it alongside rich roasts, stews or quiche.
By Cookin' Kitchen
- Prep: 10 minutes
- Servings: 4 servings
Recipe
French Bistro Salad
A fresh, herb-filled French salad with pickled eschalots, walnuts and a simple lemon dressing. Serve it alongside rich roasts, stews or quiche.
Cookin' · https://cookin.club/recipes/french-bistro-salad
- Prep
- 10 minutes
- Servings
- 4
Ingredients
For 4 servings
Salad
Quick pickled eschalots
Dressing
Equipment
- Jar
- Serving platter
Instructions
Quick pickled eschalots
Step 1: Stir the sugar into the vinegar until dissolved. Stir in the eschalots and leave for 30 minutes, until floppy and pink. Drain.
Dressing
Step 2: Shake the dressing ingredients together in a jar.
Assemble
Step 3: Pile the lettuce on a platter; a flatter platter is better than a deep bowl. Drizzle with about half the dressing, then toss gently with your hands. Scatter over the fresh herbs, pickled eschalots and walnuts. Drizzle lightly with more dressing and serve immediately.
Notes
You can use any combination of fresh soft herbs, including dill, chervil or basil. For the tangy element, use another pickled ingredient from a jar; capers are another option.
Walnuts are optional. They can be replaced with almonds, macadamias, pistachios, cashews, pepitas or sunflower seeds.
Red or white wine vinegar works for the pickled eschalots. Cider, sherry or champagne vinegar are also options; if using sharp white wine vinegar, add a little splash of water.
About this recipe
This light French bistro salad combines leafy greens and plenty of fresh herbs with tangy pickled eschalots, walnuts and lemon dressing. Serve it alongside roasts, stews, quiche or other rich dishes.
Use your preferred soft herbs and leafy greens, keeping the fresh herbs generous for character and color.
Comments
No comments yet. Made this recipe? Tell us how it turned out.
Leave a comment