French Bistro Salad

• servings: 4 servings
• active time: 10 minutes
• total time: 10 minutes

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 ½ tbsp lemon juice

5 tbsp extra virgin olive oil

1/2 tsp each salt and pepper

Directions

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.

Dressing: Shake Dressing in a jar.

Assemble: Pile lettuce on a platter (flatter better than deep bowl). Drizzle with about 1/2 the Dressing then toss gently with your hands. Scatter over fresh herbs, pickled eschalots and walnuts. Drizzle lightly with more Dressing. Serve immediately!