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Food & Wine Recipe

Lettuce and Fresh Herb Salad with Pearl Onions

Contributed by Murielle Andraud

SERVINGS: 6

•FAST
•HEALTHY
•VEGETARIAN

slideshow More Terrific Salads

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

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

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