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french bistro salad
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Prep Time: 10 minutes
Servings: 4
Ingredients
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Instructions
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Step 1
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.
Step 2
Dressing: Shake Dressing in a jar.
Step 3
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!
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