French Bistro Salad
  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.

  2. Dressing: Shake Dressing in a jar.

  3. Assemble: Pile lettuce on a platter (flatter better than deep bowl). Drizzle with about ½ the Dressing then toss gently with your hands. Scatter over fresh herbs, pickled eschalots and walnuts. Drizzle lightly with more Dressing. Serve immediately!

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇫🇷French

Occasions🥐Brunch📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 15m

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