French Bistro Salad

Keeping things SUPER SIMPLE because SIMPLE is often best!

Refreshing and crisp greens and fresh herbs, with just the right amount of bright flavor and crunchy texture.

A very slight tang thanks to the shallots and vinegar is balanced out seamlessly with a big dollop of raw honey and delicate sweet gem lettuce leaves.

Each ingredient dances and mingles effortlessly together.

A light and clean fresh salad to serve alongside your hearty, creamy, or rich foods to balance out the meal.

Don’t let the simplicity fool you here – this combination is perfection.

You’ll want to make this salad all summer because it’s just so good!

Easy and gorgeous for serving at all of your parties and BBQ’S – this one always is the first to be eaten!

But don’t stop making this French Bistro Salad once summer is over!

It’s just as good in the wintertime sitting on your holiday table served next to a hearty roast or creamy casserole.

The light freshness helps to balance out heavier/creamy meals nicely.

Dish me up a big bowl full of these gorgeous greens next to my baked salmon, halibut, or chicken thighs, and I’m so so very happy.

Rachel’s tip:

Make SURE that you actually love the taste of the olive oil that you use for your dressings such as this because your salad will come out tasting very much like the oil you use.

Consider serving alongside:

Baked Salmon with Lemon Cream Sauce

Ultra Creamy Chicken Mushroom Skillet

Slow Cooker Roast Beef

4 servings

Ingredients:

• 1 shallot, halved and thinly sliced

• 1/3 cup white wine vinegar or apple cider vinegar

• 2 Tbsps raw honey or pure maple syrup

• 2 medium heads Romaine lettuce

• 2 little gem lettuce

• 1/2 head red leaf lettuce or radicchio

• 1 large bunch fresh parsley, chopped

• 1/2 cup pecans or walnuts, coarsely chopped

• 2 Tbsps extra-virgin olive oil

• sea salt and ground black pepper

Instructions:

In a small bowl, combine your thinly sliced shallots with vinegar and honey.

Allow this mixture to sit at room temp and meld together until the rest of the ingredients are ready.

Wash, spin, and tear your lettuce leaves into bite-sized pieces.

Finely chop the parsley.
Place your prepared lettuce and parsley in a large bowl.

Drizzle with extra-virgin olive oil and add a generous pinch of sea salt and freshly ground pepper.

Add the walnuts or pecans and the marinated shallots together with all of the vinegar liquid.

Gently toss everything together and serve immediately.
Enjoy!
Rachel

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