Lettuce and Fresh Herb Salad with Pearl Onions

Slideshow: More Terrific Salads

  • Servings: 6

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  • 1/2 pound pearl onions, root ends trimmed
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tablespoons Champagne vinegar
  • Salt and freshly ground pepper
  • 3/4 pound assorted tender lettuces, such as oak leaf and Boston, torn into bite-size pieces (12 cups)
  • 2 tablespoons minced chives
  • 1 tablespoon minced tarragon
  • 1 tablespoon minced basil

How to make this recipe

  1. In a saucepan of boiling salted water, cook the onions until just tender, about 4 minutes. Drain and let cool, then peel.

  2. In a bowl, mix the oil with the vinegar; season with salt and pepper. In a large salad bowl, toss the lettuces with the onions, chives, tarragon and basil. Add the vinaigrette, toss to coat and serve.

Contributed By Published October 2001

500737 recipes/lettuce-and-fresh-herb-salad-with-pearl-onions 2013-12-06T23:35:32+00:00 Murielle Andraud fall|winter|christmas|dinner-party|easter|new-years-eve|thanksgiving|french|appetizers-starters|salads|6|fast|healthy|vegetarian october-2001,murielle andraud,french food,lettuce and herb salad,pearl onions,salad recipe recipes,lettuce-and-fresh-herb-salad-with-pearl-onions 500737

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