Empty My Fridge
Liz's Bistro Salad
Zutaten
- Red onion · thinly sliced1
- Red wine vinegar¼ Tassen
- Salt¾ TL
- Sugar1 TL
- Romaine lettuce · chopped1
- Lettuce
- Estragon · minced2 EL
- Dill · chopped½ Tassen
- Chive · minced¼ Tassen
- Canola oil½ Tassen
- Lemon3 EL
- Dijon mustard1 TL
Zubereitung
- Put the sliced red onion in a jar. Fill the jar about a third full with vinegar, then top up with water to cover the onions. Add the salt and sugar, shake, and refrigerate for at least 30 minutes (or up to a few days) to pickle.
- Shake all the dressing ingredients together in a jar until combined. Keep it in the fridge if making ahead.
- Chop the romaine and the herbs, and gently tear the butter lettuce into bite-size pieces.
- Just before serving, toss the greens, herbs, pickled onions and about half the dressing together, adding more dressing as needed.
- Taste and season with salt and pepper as needed.
Zusammengefasst aus dem Video von Pinch of Yum. Schau es dir für die Details an.
Mehr Rezepte mit
ZwiebelZitroneRote ZwiebelSalatRömersalat
Koch mit dem, was im Kühlschrank ist
Empty My Fridge zeigt dir die Rezepte, die du mit deinen Lebensmitteln kochen kannst, und erinnert dich, bevor sie schlecht werden.