French Herb and Walnut Salad with Pickled Shallots Recipe
Introduction
This French salad recipe brings together tender lettuces, fresh herbs, and tangy pickled shallots for a vibrant and refreshing dish. It’s a perfect side or light meal that showcases simple ingredients with elegant flavors.
Ingredients
- 1/2 large head butter or Bibb lettuce (about 8 generous handfuls, no need to crush the leaves)
- 1 small romaine heart
- 1 cup fresh tarragon leaves (washed and dried)
- 1/2 cup chives (cut into 3cm / 1.5 inch lengths)
- 3/4 cup parsley leaves (roughly chopped)
- 1/2 cup walnuts (roughly chopped and toasted, optional)
- 2 shallots (or eschalots, finely sliced)
- 2/3 cup red or white wine vinegar
- 4 tablespoons sugar
- 1.5 tablespoons lemon juice
- 5 tablespoons high-quality extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Step 1: Quick Pickled Shallots – In a medium bowl, stir together the sugar and vinegar until the sugar dissolves. Add the finely sliced shallots and let them sit for about 30 minutes until softened and lightly pink. Drain the shallots, discarding the vinegar.
- Step 2: Prepare the Dressing – In a jar, combine lemon juice, olive oil, salt, and pepper. Seal the jar and shake well to blend. Taste and adjust seasoning if needed.
- Step 3: Assemble the Salad – On a large platter, arrange the butter and romaine lettuce. Drizzle half of the dressing over the greens and gently toss with your hands to coat.
- Step 4: Add Fresh Herbs and Shallots – Scatter the tarragon, parsley, and chives over the salad. Top with pickled shallots, and if using, toasted walnuts. Drizzle with remaining dressing.
- Step 5: Serve immediately with any extra dressing on the side for added flavor.
Tips & Variations
- For extra depth, add a teaspoon of Dijon mustard and a drizzle of honey to the dressing before shaking.
- Use toasted pine nuts or almonds instead of walnuts for a different crunch.
- Serve with crusty bread and a light protein like grilled chicken for a complete meal.
Storage
Store any leftover salad and dressing separately in airtight containers in the refrigerator. The dressing will keep for up to one week, while the salad is best eaten the same day for optimal freshness. Re-toss the salad with dressing before serving if it sits for a while.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the pickled shallots in advance?
Yes, you can prepare the pickled shallots up to a day ahead. Just keep them refrigerated in their vinegar mixture and drain before adding to the salad.
What if I don’t have fresh tarragon?
If fresh tarragon isn’t available, you can omit it or substitute with fresh basil or a small pinch of dried tarragon, although fresh herbs provide the best flavor.
PrintFrench Herb and Walnut Salad with Pickled Shallots Recipe
This vibrant French salad recipe features a mix of butter and romaine lettuces tossed with fresh tarragon, chives, and parsley, complemented by quick-pickled shallots and optional toasted walnuts. The dressing—a harmonious blend of vinegar, lemon juice, olive oil, and seasonings—enhances the salad with tangy and fresh flavors, perfect for an elegant, refreshing side or light meal.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (toasting walnuts; optional)
- Total Time: 50 minutes (including pickling time)
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: French
- Diet: Vegetarian
Ingredients
Salad Greens
- 1/2 large head butter or Bibb lettuce (about 8 generous handfuls, leaves whole)
- 1 small romaine heart
Herbs
- 1 cup fresh tarragon leaves (washed and dried)
- 1/2 cup chives (cut into 3cm / ~1.5 inches lengths)
- 3/4 cup parsley leaves (roughly chopped)
Pickled Shallots
- 2 shallots (or eschalots, finely sliced)
- 2/3 cup red or white wine vinegar
- 4 tablespoons sugar
Dressing
- 1.5 tablespoons lemon juice
- 5 tablespoons high-quality extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Optional
- 1/2 cup walnuts (roughly chopped and toasted)
- Optional additions for dressing: Dijon mustard, honey (quantities to taste)
Instructions
- Quick Pickled Shallots: In a medium bowl, stir together sugar and wine vinegar until the sugar is fully dissolved. Add the finely sliced shallots and let them sit for about 30 minutes until softened and lightly pink. Drain the shallots, discarding the vinegar mixture.
- Prepare the Dressing: In a jar, combine lemon juice, olive oil, salt, and pepper. Optionally, add Dijon mustard and honey if desired. Secure the lid and shake vigorously until the dressing is well emulsified. Taste and adjust seasonings as needed with more salt or lemon juice.
- Assemble the Salad: On a large platter, arrange the butter and romaine lettuce leaves attractively. Drizzle about half of the dressing over the greens and gently toss with your hands to coat the leaves evenly without bruising.
- Add Fresh Herbs and Shallots: Scatter the chopped tarragon, parsley, and chives over the dressed greens. Top with the pickled shallots for tanginess and add toasted walnuts for crunch, if using. Drizzle remaining dressing over the top to finish.
- Serve: Serve immediately for the freshest taste. If any dressing remains, place it on the side for guests to add more according to preference.
Notes
- Use whole leaves of butter or Bibb lettuce for a delicate texture and appearance.
- To toast walnuts, place them in a dry skillet over medium heat until fragrant and lightly browned, about 3-5 minutes, stirring frequently.
- The quick pickling of shallots mellows their sharpness and adds beautiful color—do not skip this step for best flavor.
- Adjust the sweetness and acidity of the dressing by adding honey or more lemon juice to suit your taste.
- Serve immediately to prevent greens from wilting and preserve the crispness of the salad.
Keywords: French salad, butter lettuce salad, pickled shallots, fresh herbs salad, walnut salad, light dressing
