Empty My Fridge
Liz's Bistro Salad
Ingredientes
- Red onion · thinly sliced1
- Red wine vinegar¼ xícara
- Salt¾ colher de chá
- Sugar1 colher de chá
- Romaine lettuce · chopped1
- Lettuce
- Tarragon · minced2 colheres de sopa
- Dill · chopped½ xícara
- Chive · minced¼ xícara
- Canola oil½ xícara
- Lemon3 colheres de sopa
- Dijon mustard1 colher de chá
Modo de preparo
- 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.
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