Q : What is a bistro salad?

A : A bistro salad is a simple French-style green salad lightly dressed with vinaigrette. It may be served plain or topped with ingredients such as bacon, goat cheese, croutons, anchovies, or an egg.

Q : What lettuce is best for a French bistro salad?

A : Tender or slightly bitter greens work especially well. Try butter lettuce, frisée, romaine, baby gem, or a mixture of baby salad leaves.

Q : Can I make bistro salad ahead of time?

A : You can prepare the salad leaves, herbs, shallots, and vinaigrette ahead of time, but store them separately. Dress the salad immediately before serving.

Bistro Salad Recipe (Simple French Green Salad)

Name: French Bistro Salad (Simple French Green Salad)
Prep time: 10 min
Total time: 10 min
Cuisine: French
Ingredients: 280 g (8–10 cups / 10 oz) mixed salad greens (like baby butter lettuce, frisée or cos or romaine lettuce)½ - ¾ cup (15 - 20g) mixed French fine herbs (chives, parsley, tarragon, chervil, or what you have on hand)1–2 shallots, finely chopped¼–⅓ cup (60–90 ml) French vinaigrette, to taste

Description

This bistro salad recipe is made with crisp mixed greens, fresh French herbs, finely chopped shallots, and a simple French vinaigrette. It is light, fresh, and ready in just 10 minutes.

Ingredients

280 g (8-10 cups / 10 oz) mixed salad greens (like baby butter lettuce, frisée or cos or romaine lettuce)
1/2 - 3/4 cup (15 - 20g) mixed French fine herbs (chives, parsley, tarragon, chervil, or what you have on hand)
1-2 shallots, finely chopped
1/4-1/3 cup (60-90 ml) French vinaigrette, to taste

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Instructions

1. Prepare the salad base
Wash the salad leaves and dry them thoroughly before adding them to a large bowl with the fresh herbs and finely chopped shallots.

Chef’s Tip: Use a salad spinner to dry the leaves well. Water left on the lettuce will dilute the vinaigrette and prevent it from coating the salad properly.

2. Lightly dress the salad
Drizzle over a couple of tablespoons of the French vinaigrette and gently toss until the leaves are lightly coated.

Taste and add more dressing as needed.

Chef’s Tip: The leaves should glisten with vinaigrette, not be weighed down by it. Start with less dressing—you can always add more.

3. Serve and enjoy!
Transfer to a serving bowl or platter and serve immediately.

Chef’s Tip: Dress the salad just before serving to keep the leaves crisp and fresh.

Notes

Storage: This salad is best served immediately. Dressed leftovers will soften in the refrigerator.

Make ahead: Wash and dry the greens, chop the herbs and shallots, and prepare the vinaigrette 1–2 days in advance. Refrigerate separately and assemble just before serving.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad / Side Dish
Method: No Cook
Cuisine: French

Nutrition

Serving Size: 1 serving without the dressing
Calories: 17
Sugar: 1 g
Sodium: 24.4 mg
Fat: 0.2 g
Carbohydrates: 3.3 g
Protein: 1.3 g
Cholesterol: 0 mg