Greens and Herbs Salad with Classic Vinaigrette

Photo: Leigh Beisch; Styling: Dan Becker

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.

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 65
  • Calories from fat: 98%
  • Protein: 0.4g
  • Fat: 7.1g
  • Saturated fat: 1g
  • Carbohydrate: 1g
  • Fiber: 0.3g
  • Sodium: 75mg
  • Cholesterol: 0.0mg


  • 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


  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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