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
How to Make It
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.
Note: Nutritional analysis is per serving.
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