Dessert

Liz’s Bistro Salad Recipe

ByLila Prescott January 12, 2026January 12, 2026

Introduction

Liz’s Bistro Salad is a vibrant, herb-filled mix that’s brightened by tangy pickled onions and a zesty vinaigrette. Perfect as a refreshing starter or a light side, this salad is easy to prepare and bursting with fresh flavors.

The image shows a close-up view of a fresh green salad in a white bowl with a light brown rim. The salad has roughly three layers: the bottom layer is a bed of shredded green lettuce with a slightly wrinkled texture; the middle layer includes thinly sliced pale green and light purple onion pieces; the top layer is chopped fresh herbs like parsley and dill, adding a mix of bright green colors and fine textures. The salad looks crisp and vibrant against the white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 red onion, thinly sliced
1/4 cup white or red wine vinegar

1/2 cup water
a pinch of salt and sugar

1 romaine heart, stem removed and chopped
half a head of butter lettuce, stem removed, gently torn

2 tablespoons fresh minced tarragon
1/2 cup fresh dill, chopped or torn
1/4 cup fresh chives, minced

1/2 cup canola oil
3 tablespoons lemon juice (more to taste)
3/4 teaspoon salt

1 teaspoon sugar
1 teaspoon Dijon mustard or mayo (to emulsify the dressing)

Instructions

Step 1: Place the sliced onions in a jar. Pour in the vinegar until it fills about one third of the jar, then top up with water to cover the onions completely. Add a pinch of salt and sugar, shake the jar gently, and refrigerate for at least 30 minutes or up to a few days.

Step 2: Combine the canola oil, lemon juice, salt, sugar, and Dijon mustard or mayo in a jar. Shake well until the dressing is emulsified and smooth. Chill in the fridge if preparing ahead.
Step 3: Prepare the greens by chopping the romaine and herbs, and gently tearing the butter lettuce into bite-sized pieces.
Step 4: Just before serving, toss the salad greens, fresh herbs, and pickled onions together. Start by adding about half of the vinaigrette, then add more as needed to coat the salad evenly.

Step 5: Taste the salad and adjust seasoning with additional salt and pepper if desired. Serve immediately for the freshest flavor.

Tips & Variations

For a richer dressing, use olive oil instead of canola oil, but keep in mind it will have a stronger flavor.
If tarragon is unavailable, substitute with fresh basil or parsley for a different herbal note.

Allow the pickled onions to marinate longer for a more intense tang.

Storage

Store the pickled onions and vinaigrette separately in airtight containers in the refrigerator for up to one week. Keep salad greens unwashed and refrigerated for best freshness. Once dressed, consume the salad immediately as the greens may wilt upon standing.

How to Serve

The image shows a close-up of a fresh salad in a white bowl with a light brown rim, placed on a white marbled surface. The salad has several layers, starting with a base of torn green lettuce leaves that show various shades of light and dark green. On top of the lettuce, there are thin slices of light purple onion, small pieces of white cheese, and finely chopped herbs in dark green shades. The textures vary from soft and leafy to slightly crunchy with the onions. The photo was taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lettuce for this salad?

Yes, you can substitute butter lettuce with any tender lettuce like Boston or Bibb, and romaine with green leaf lettuce if preferred. The texture will vary slightly but the salad will still be delicious.

Is it necessary to pickle the onions?

Pickling the onions softens their sharpness and adds a pleasant tang that complements the herbs and dressing. If short on time, even a quick 30-minute soak can make a noticeable difference, but you can skip this step if desired.