A French Bistro Salad Seasoned in Italy

While our hearts belong to the hills of Italy, true culinary appreciation knows no borders. Stone-ground by the last independent, family-run mill in Burgundy this classic French Bistro salad is made with French tarragon dijon mustard and a few special ingredients for a cross-cultural twist on a French Bistro classic.

Often served with a bowl of French Onion Soup, Steak Frites, Coq au Vin or a Beef Bourguigon stew, this 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. A classic salad that you’ll find on the menus of bistros across Paris.

What makes this salad different are a few extra ingredients. Handfuls of fresh herbs, butter, bibb and romaine lettuce are dressed with a vinaigrette made with tarragon Dijon mustard that keeps it clean and simple while the pickled shallots bring a sweet tanginess to every bite. Add Italian red wine vinegar and extra virgin olive oil with a pinch of Dario Cecchini's Profumo del Chianti and you have a Classic French Bistro salad reimagined with the unmistakable flavors of Italy.

French Bistro Salad

Ingredients:

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

• 1 baby romaine lettuce

• 1/2 cup fresh tarragon leaves

• 1/2 cup fresh chives cut into half inch lengths

• 3/4 cup fresh parsley leaves 

• leaves from a few sprigs of fresh dill for garnish

  
  
  
  

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 seasonings to taste. Garnish with fresh dill.

Recipe for Quick Pickled Shallots

• 2-3 shallots thinly sliced

• 1/4 cup Pojer e Sandri Red Wine Vinegar

• 1/2 cup water

• pinch to taste of Dario Cecchini Profumo del Chianti Herbal Salt Blend

• 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.

Recipe for Vinaigrette

• 3 T fresh lemon juice

• 1/2 cup Capezzana Extra Virgin Olive Oil

• 1 t sugar

• 1 t Edmond Fallot Tarragon Dijon Mustard

• pinch of Dario Cecchini Profumo del Chianti Herbal Salt Blend

• fresh ground pepper to taste

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

Edmond Fallot Tarragon Dijon Mustard

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