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Greens and Herbs Salad with Classic Vinaigrette

Photo: Leigh Beisch; Styling: Dan Becker
Yield 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.


  • 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

Nutrition Information

  • calories 65
  • caloriesfromfat 98 %
  • protein 0.4 g
  • fat 7.1 g
  • satfat 1 g
  • carbohydrate 1 g
  • fiber 0.3 g
  • sodium 75 mg
  • cholesterol 0.0 mg

How to Make It

  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.