Herb Salad

Photo: Michael Paul

Yield:

4 servings

Recipe from

Nutritional Information

Calcium 25 mg
Calories 68
Caloriesfromfat 1 %
Carbohydrate 1 g
Cholesterol 0 mg
Fat 7 g
Fiber 1 g
Iron 1 mg
Protein 1 mg
Satfat 1 g
Sodium 180 mg

Ingredients

1 teaspoon Dijon mustard
1 teaspoon lemon juice
2 tablespoons olive oil
1/4 teaspoon kosher salt
1 head of Boston or butter lettuce
1/3 cup fresh parsley leaves
1/3 cup fresh basil leaves

Preparation

In a medium bowl, whisk together 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, 2 tablespoons olive oil, and 1/4 teaspoon kosher salt. From 1 head of Boston or butter lettuce, peel off 8 leaves and reserve for another use. Tear the remaining leaves into smaller pieces and add them to the bowl containing the vinaigrette. Add 1/3 cup fresh parsley leaves and 1/3 cup fresh basil leaves. Toss well.

Note:

Kay Chun,

October 2002