French Salads Recipe

French salads, often light and full of flavor, hold a special place in my heart. They have a way of reviving the palate, especially when the heat is on during the summer months. This particular recipe is all about fresh greens, zesty herbs, and a tangy dressing that makes every bite refreshing and delightful. Whether it’s a fancy dinner or a casual gathering, this salad is guaranteed to catch the eyes and tantalize the taste buds of your guests.

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Prep Time: 20

Cook Time: 10

Course: Salad

Cuisine: france

Servings:

Calories: 250kcal

Author: Rebecca Novak

Equipment

cutting board
knife
jar with lid
Mixing bowl
platter

Ingredients

- 1/2 large head butter or Bibb lettuce this is about 8 generous handfuls—no need to crush the leaves!
- 1 small romaine heart
- 1 cup fresh tarragon leaves washed and dried
- 1/2 cup chives cut into 3cm (around 1.5 inches) lengths
- 3/4 cup parsley leaves roughly chopped
- 1/2 cup walnuts roughly chopped and toasted (optional)

- For Quick Pickled Shallots:

- 2 shallots or eschalots, finely sliced
- 2/3 cup red or white wine vinegar
- 4 tablespoons sugar

- For the Dressing:

- 1.5 tablespoons lemon juice
- 5 tablespoons high-quality extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper

- Optional: 1/4 teaspoon Dijon mustard for a tangy kick

- Optional: 1 tablespoon honey for added sweetness

Instructions

Step 1: Quick Pickled Shallots

Start by creating your quick-pickled shallots. In a medium bowl, add the sugar and pour in the red or white wine vinegar. Stir until the sugar is fully dissolved. Toss in the finely sliced shallots and let them sit for about 30 minutes. This will soften them and give them a lovely pink hue. Once done, drain the shallots, discarding the vinegar mixture.

Step 2: Prepare the Dressing

Next, it’s time to make the dressing. In a jar, combine lemon juice, olive oil, salt, pepper, and if you're feeling adventurous, add the Dijon mustard and honey. Put the lid on tightly and give it a good shake until everything is well-blended. Taste it and adjust the seasoning if needed—maybe a pinch more salt or another squeeze of lemon?

Step 3: Assemble the Salad

Now comes the fun part! On a large platter, arrange the butter and romaine lettuce in a stylish manner. Drizzle about half of your dressing over the greens and gently toss them together with your hands, ensuring everything is lightly coated.

Step 4: Add Fresh Herbs and Shallots

Next, scatter over the freshly chopped tarragon, parsley, and chives. Add the pickled shallots on top of that for a zesty kick, and if you’re using them, the toasted walnuts will give a delightful crunch. Drizzle a bit more dressing over the top for that final touch.

Step 5: Serve

Serve immediately! If there's any dressing left, put it on the side for anyone who'd like a little more. Enjoy your flavorful creation with family and friends!

Notes

- Toast the walnuts: Slightly browning the walnuts brings a deeper flavor. Just toss them in a dry pan for a few minutes until fragrant.

- Use seasonal herbs: Fresh herbs can elevate your salad. Experiment with basil or dill if tarragon isn’t handy.

- Taste as you go: This salad is forgiving, so feel free to adjust the dressing ingredients to match your desired flavor profile!

- Keep it chilled: Store your fresh greens in the fridge before serving to keep them crisp.

- Customize your add-ins: Feel free to add in some cherry tomatoes, cucumber, or even feta cheese for variety.

Nutrition

Calories: 250kcal

Tried this recipe?Let us know how it was!