French Bistro Salad

French Bistro Salad Recipe


Pickled Onions

  • 1 medium red onion, thinly sliced
  • 1/4 cup white or red wine vinegar
  • 1/2 cup water
  • a pinch of salt and sugar

Bistro Salad

  • 1 head of Salanova lettuce, stem removed, gently torn
  • 2 Tablespoons fresh minced tarragon
  • 1/2 cup fresh fennel fronds, chopped or torn
  • 1/4 cup fresh chives, minced (optional)


  • 1/2 cup extra virgin oil
  • 3 Tablespoons lemon juice
  • 3/4 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon dijon mustard or mayo – to emulsify the dressing


  1. Thinly slice red onion and place in a jar
  2. Fill the jar about a third of the way with vinegar, then fill to the top of the onions with water.
  3. Add salt and sugar, shake, and keep in the fridge for at least 30 minutes (or up to a few days).
  4. Vinaigrette: Shake all dressing ingredients in a jar. It should be pleasantly bright and mellow – remember we’ll be adding a bunch of onions and herbs to the salad, so it’s okay for this dressing to be pretty chill. Keep this in the fridge if making ahead.
  5. Salad: Prep all your salad ingredients – chop the herbs and gently tear the lettuce leaves into bite sized pieces.
  6. Just before serving, toss greens, herbs, pickled onions, and dressing together – starting with about half of the dressing that’s in the jar, and adding more as necessary.
  7. Taste and adjust; add salt and pepper to taste. It’s tender, bright, a little puckery, and so fresh. Enjoy!