Empty My Fridge
Liz's Bistro Salad
Ingredientes
- Red onion · thinly sliced1
- Red wine vinegar¼ tazas
- Salt¾ cdtas.
- Sugar1 cdta.
- Romaine lettuce · chopped1
- Lettuce
- Estragón · minced2 cdas.
- Dill · chopped½ tazas
- Chive · minced¼ tazas
- Canola oil½ tazas
- Lemon3 cdas.
- Dijon mustard1 cdta.
Preparación
- 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.
Resumido del vídeo de Pinch of Yum. Míralo para los detalles.
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CebollaLimónCebolla moradaLechugaLechuga romana
Cocina con lo que hay en tu nevera
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