A Classic French Bistro Salad with a Special Italian Ingredient

The world is gathering for the 2024 Paris Olympics, so why not gather your friends and family to celebrate a classic French Bistro Salad with a special Italian ingredient. 

In the spirit of the 2024 Olympic Games we’re celebrating Italy’s Mediterranean neighbor, France. We’re pickling some French onions (eschalot) also known as shallots using Volpaia Italian Red Wine Vinegar from Radda in Chianti to make a classic French Bistro Salad. The vinegars from Volpaia are full-bodied, tangy and reflect the wine of Chianti from which they are made.

We’re using eschalots to make a French leaf salad that you’ll find on the menus of bistros across Paris that is often served as a side salad to accompany French bistro dishes like a bowl of French Onion Soup, Steak Frites, Coq au Vin or a Beef Bourguigon stew. The salad is so light, clean and refreshing that you can enjoy it with just about anything or even on its own with a French baguette.

What makes this salad different from the typical salads found in the US are the ingredients. Handfuls of fresh herbs, butter, bibb and romaine lettuce and a vinaigrette that keeps it clean and simple while the pickled pink eschalots bring a sweet tanginess to every bite.

French Bistro Salad

Ingredients:

• 1/2 head green oak or butter/bibb lettuce

• 1 baby romaine lettuce

• 1/2 cup tarragon leaves

• 1/2 cup chives cut into half inch lengths

• 3/4 cup parsley leaves 

  
  

Method:

Prep all your salad greens. Coarsely chop the romaine and the herbs and gently tear the lettuce leaves into bite sized pieces. Just before serving, toss greens, herbs, pickled onions and dressing together – starting with about half of the vinaigrette adding more as necessary. Add salt and pepper to taste.

Quick Pickled Eschalots

• 2-3 eschalots thinly sliced

• 1/4 cup Volpaia red wine vinegar from Radda in Chianti

• 1/2 cup water

• pinch of coarse sea salt and a pinch of sugar

Place the shallots in a large Mason jar; add vinegar, then water. Add salt and sugar, shake and refrigerate for at least 30 minutes or a few hours up to a few days.

Vinaigrette

• 3 T fresh lemon juice

• 1/2 cup extra virgin olive oil (we recommend Capezzana Extra Virgin Olive Oil)

• 1 t sugar

• 1 t dijon mustard

• coarse sea salt and fresh ground pepper to taste

Shake all ingredients in a jar or whisk in a bowl.