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Green Salad with Herbs

Photo: Mark Thomas; Styling: Lynn Miller
Prep time 10 mins
Yield Serves 8

Ingredients

  • Dressing:
  • 3 tablespoons minced shallot (from 1 medium shallot)
  • 1 teaspoon Dijon mustard
  • 4 tablespoons red wine vinegar
  • Pinch of sugar
  • Salt and pepper
  • 1/4 cup extra-virgin olive oil
  • Salad:
  • 8 cups mixed greens such as arugula and baby lettuce
  • 2 Belgian endives, chopped
  • 1 cup herbs such as basil, chervil, chives, mint, parsley and tarragon, all coarsely chopped

Nutrition Information

  • calories 94
  • fat 7 g
  • satfat 1 g
  • protein 3 g
  • carbohydrate 7 g
  • fiber 5 g
  • cholesterol 0.0 mg
  • sodium 197 mg

How to Make It

  1. Make dressing: In a medium bowl (or jar with a screw-top lid) combine shallot, mustard, vinegar, sugar and a pinch each of salt and pepper; mix (or shake) to combine. Slowly whisk in olive oil until dressing is emulsified (or add all at once and shake to combine).

  2. Make salad: Place greens, endives and herbs in a large bowl and drizzle with about half of dressing. Using your hands, gently toss. Taste and, if desired, add remaining dressing and season with additional salt and pepper.