French Bistro Salad

A simple yet elegant salad featuring crisp lettuces, a tangy mustard vinaigrette, and your choice of protein, all ready in under 30 minutes.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 2 servings

Course: Appetizer, Salad

Cuisine: French

Calories: 320

Salad Ingredients

6 cups Bibb lettuce and frisée mix, washed and spun dry
4 radishes, thinly sliced (or substitute thin cucumber ribbons)
8–10 cherry tomatoes, halved (optional)
2 large eggs (soft-boiled) — for vegan swap, use marinated tempeh
4 slices bacon or 100 g lardons, crisped (for vegetarian, omit or use smoked mushrooms)
1 small shallot, minced
2 tbsp Dijon mustard
3 tbsp red wine vinegar (for tang, swap with sherry vinegar)
6 tbsp extra-virgin olive oil (for lighter: use 3 tbsp oil + 3 tbsp plain yogurt)
Salt and freshly ground black pepper to taste
1 small handful cornichons, sliced
1 oz shaved Comté or goat cheese (optional)

Prepare the components

Bring a small pot of water to a gentle boil. Carefully lower eggs and cook for 6 minutes for a jammy yolk. Transfer to an ice bath for 2 minutes, then peel.
While eggs cook, crisp the bacon/lardons in a skillet until golden. Transfer to a paper towel-lined plate.

Make the dressing

In a small bowl, whisk minced shallot, Dijon mustard, and red wine vinegar. Slowly stream in olive oil while whisking to emulsify.
Season with salt and pepper. Taste and adjust: if too sharp, add a small pinch of honey.

Assemble the salad

Place the lettuce mix in a large bowl. Add radishes, cherry tomatoes, and cornichons.
Drizzle about two-thirds of the vinaigrette and toss gently until leaves are lightly coated.
Plate the dressed greens, nestle the soft-boiled egg (halved) on top, scatter bacon, and shave cheese if using.
Finish with a grind of pepper and a light sprinkle of flaky sea salt.

Use pre-washed mixed baby lettuces to skip washing and spinning. Store prepared ingredients separately for optimal freshness and quality.