Green Salad with Herbs

Green Salad with Herbs Recipe
Photo: Mark Thomas; Styling: Lynn Miller


Serves 8

Recipe Time

Prep: 10 Minutes

Nutritional 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


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
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


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.

December 2009
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