La Salade Bistro Recipe

Prepare greens

Wash and thoroughly dry the bib and mixed greens using a salad spinner or clean kitchen towels. Tear any large leaves into bite-sized pieces and place in a large chilled salad bowl.

Prep tomatoes

Rinse the grape tomatoes, pat dry, and halve them lengthwise. Add to the greens bowl.

Prep avocado

Cut the avocado in half, remove the pit, and peel. Slice each half into 6–8 thin slices or dice into 1/2-inch pieces and immediately toss with a teaspoon of lemon juice (from the dressing ingredients) to prevent browning. Add to the bowl.

Prepare heart of palm

Drain the heart of palm and blot lightly with a paper towel. Slice into 1/4-inch rounds or short batons and add to the salad bowl.

Slice onion

Peel the red onion and cut into very thin half-moons (slice across the root). If raw onion is strong, rinse the slices briefly under cold water and drain well. Add the red onion to the bowl.

Add blue cheese and bacon

Crumble the blue cheese over the assembled salad components. Sprinkle the crisp bacon bits evenly over the top.

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey, minced garlic, and fresh lemon juice. Whisk or shake to fully combine.

Slowly drizzle in the extra-virgin olive oil while whisking (or add olive oil to the jar and shake vigorously) until the dressing emulsifies and thickens slightly.

Season the dressing with salt and freshly ground black pepper. Taste and adjust: add more lemon or vinegar for acidity, more honey for sweetness, or more salt/pepper as needed.

Just before serving, pour about half of the dressing over the salad and gently toss with salad tongs to coat the greens and distribute ingredients evenly. Add more dressing to taste (reserve any extra for serving).

Plate or serve family-style: garnish with a few extra crumbles of blue cheese and a sprinkle of bacon bits on top. Serve immediately.