French Bistro Salad

Name: French Bistro Salad
Ingredients: 1/2 big head green oak or butter/bibb lettuce (about 8 big handfuls - but don't crush the leaves to measure!); 1 baby cos/romaine lettuce; 1/2 cup tarragon leaves; 1/2 cup chives (, cut into 3cm / 1 1/2" lengths); 3/4 cup parsley leaves; 1/2 cup walnuts (, roughly chopped then toasted and cooled (optional, Note 1); 2 eschalots (aka French onion, US: shallots), finely sliced); 2/3 cup red or white wine vinegar; 4 tbsp white sugar; 1.5 tbsp lemon juice; 5 tbsp extra virgin olive oil; 1/2 tsp each salt and pepper

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Total Time

10 minutes

Prep Time

10 minutes

Rating

(14)

Ingredients

4 servings

1/2 big head green oak or butter/bibb lettuce (about 8 big handfuls - but don't crush the leaves to measure!)
1 baby cos/romaine lettuce
1/2 cup tarragon leaves
1/2 cup chives (, cut into 3cm / 1 1/2" lengths)
3/4 cup parsley leaves
1/2 cup walnuts (, roughly chopped then toasted and cooled (optional, Note 1)
2 eschalots (aka French onion, US: shallots), finely sliced)
2/3 cup red or white wine vinegar
4 tbsp white sugar
1.5 tbsp lemon juice
5 tbsp extra virgin olive oil
1/2 tsp each salt and pepper

Beginner Vegetarian Dinner Parties Healthy ...

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Preparation

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Step 1

Quick Pickled Eschalots: Stir sugar in vinegar until dissolved. Stir in eschalots, then leave for 30 minutes until it becomes floppy and turns pink. Drain.

Step 2

Dressing: Shake Dressing in a jar.

Step 3

Assemble: Pile lettuce on a platter (flatter better than deep bowl). Drizzle with about 1/2 the Dressing then toss gently with your hands. Scatter over fresh herbs, pickled eschalots and walnuts. Drizzle lightly with more Dressing. Serve immediately!

Step 4

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