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Lettuce and Fresh Herb Salad with Pearl Onions

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  1. 1/2 pound pearl onions, root ends trimmed
  2. 1/4 cup extra-virgin olive oil
  3. 1 1/2 tablespoons Champagne vinegar
  4. Salt and freshly ground pepper
  5. 3/4 pound assorted tender lettuces, such as oak leaf and Boston, torn into bite-size pieces (12 cups)
  6. 2 tablespoons minced chives
  7. 1 tablespoon minced tarragon
  8. 1 tablespoon minced basil
  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.