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Greens and Herbs Salad with Classic Vinaigrette





Yields
Makes 4 servings

Most people tend to be timid about using enough salt in a vinaigrette, but the right amount—which may be different for each of us—really accents salad's "green" flavors. Prep Time: about 10 minutes. Notes: If chervil, a feathery herb with a faint licorice taste, is not available, use more tarragon. Use really flavorful olive oil and vinegar to help transform salad from ordinary to memorable.

Greens and Herbs Salad with Classic Vinaigrette




Photo: Leigh Beisch; Styling: Dan Becker
 6 cups (3 1/2 oz.) very loosely packed torn pieces of mild lettuce such as butter or oakleaf
 1 tablespoon small torn pieces of fresh tarragon
 1 tablespoon small torn pieces of fresh chervil (see Notes)
 1 tablespoon small torn pieces of fresh parsley leaves
 2 tablespoons good-quality extra-virgin olive oil (see Notes)
 2 teaspoons good-quality red-wine vinegar (see Notes)
 1/8 teaspoon freshly ground black pepper
  About 1/8 tsp. table salt or kosher salt
Step 1
1

In a salad bowl, gently combine lettuce and herbs. In a small bowl, whisk together oil, vinegar, and pepper. Whisk in half of salt and taste dressing with a piece of lettuce. Add salt to taste. Pour dressing over salad and mix to coat greens.

Step 2
2

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories65
% Daily Value *
Total Fat 7.1g10%

Saturated Fat 1g5%
Cholesterol 0.0mg0%
Sodium 75mg4%
Total Carbohydrate 1g1%

Dietary Fiber 0.3g2%
Protein 0.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.