Delicious French bistro salad with fresh greens and traditional ingredients

French Bistro Salad

ByCasey Monroe

why make this recipe

French Bistro Salad is a delightful and fresh dish that brings the taste of France right to your table. It’s not only easy to make, but it’s also a great way to enjoy a variety of fresh herbs and greens. This salad is perfect as a light lunch or as a side dish with dinner. Plus, making your own pickled eschalots adds a unique tangy flavor that elevates the whole salad!

how to make 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

Directions:

  1. Quick Pickled Eschalots: In a bowl, stir sugar into vinegar until it dissolves. Add the finely sliced eschalots and leave them for about 30 minutes. They will become floppy and turn pink. After that, drain them.

  2. Dressing: Combine all dressing ingredients by shaking them in a jar until mixed well.

  3. Assemble: Place the lettuce in a large platter (a flatter one works better than a deep bowl). Drizzle about half of the dressing over the lettuce and gently toss with your hands.

  4. Top it Off: Scatter the fresh herbs, pickled eschalots, and walnuts over the salad. Drizzle with a little more dressing if you like, and serve immediately!

how to serve French Bistro Salad

Serve the French Bistro Salad right after you prepare it. This salad tastes best when the greens are fresh and crisp. It can be the star of your lunch or a refreshing side dish for dinner.

how to store French Bistro Salad

If you have leftovers, store the salad in an airtight container in the refrigerator. However, it’s best to keep the dressing separate until you are ready to serve it again. This will help keep the lettuce from wilting.

tips to make French Bistro Salad

  • Use fresh herbs for the best flavor.
  • Toast the walnuts lightly before adding them for an extra crunch.
  • Feel free to adjust the amount of sugar and lemon juice in the dressing to suit your taste.

variation

You can add other ingredients to your French Bistro Salad if you like, such as diced tomatoes, cucumber slices, or even crumbled cheese like feta or goat cheese for added richness.

FAQs

1. Can I make the pickled eschalots ahead of time?
Yes, you can prepare the pickled eschalots a day in advance and store them in the fridge.

2. What if I can’t find tarragon?
If you can’t find tarragon, you can use a mix of other fresh herbs like dill or basil.

3. Is it necessary to toast the walnuts?
No, toasting the walnuts is optional. However, toasting brings out their flavor and adds a nice crunch to the salad.