Greens and Herbs Salad with Classic Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
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 |
Directions:
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.
2. Note: Nutritional analysis is per serving.
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