French 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
Scale
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
