French Bistro Salad

• 1 big head oak lettuce
• ½ cup tarragon leaves
• ½ cup chives
• ¾ cup parsley leaves
• ½ cup walnuts (toasted & chopped)
• 3 garlic cloves (chopped)
• PICKLED ONIONS
• 1 finely sliced red onion
• 2/3 cup rhubarb vinegar
• DRESSING
• 1/5 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• ½ tsp each salt & pepper
• Lana’s Garden ‘Rhubarb Vinegar’

 Method

1. Stir onions into rhubarb vinegar. Leave for 30 minutes, until pink & floppy. Drain & reserve vinegar for dressing.
2. Shake all dressing ingredients until well combined.
3. Pile lettuce on a platter. Drizzle with about ½ the dressing, then toss gently. Scatter over fresh herbs, pickled onions and walnuts. Drizzle lightly with remaining dressing.