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Oxmoor House Photo by: Oxmoor House

Herbs-and-Greens Salad

A light lemon touch flavors the croutons and vinaigrette in Herbs-and-Greens Salad--made with butter lettuce, baby spinach, escarole, parsley, and chives.

Southern Living DECEMBER 2011

  • Yield: Makes 6 to 8 servings
  • Hands-on: 10 Minutes
  • Total: 30 Minutes


  • 1/2 teaspoon lemon zest
  • 4 tablespoons olive oil, divided
  • 3 cups (1-inch) olive bread cubes*
  • 4 cups torn butter lettuce (about 1 head)
  • 2 cups firmly packed fresh baby spinach
  • 1 cup torn escarole
  • 1/2 cup loosely packed fresh parsley leaves
  • 1/4 cup fresh (1-inch) chive pieces
  • 2 tablespoons fresh lemon juice


1. Preheat oven to 425°. Stir together lemon zest and 1 Tbsp. olive oil in a large bowl. Add bread cubes, and toss to coat. Arrange in a single layer on a baking sheet. Bake 5 minutes or until crisp. Let cool completely (about 15 minutes).

2. Meanwhile, combine butter lettuce and next 4 ingredients in a large bowl. Drizzle with lemon juice and remaining 3 Tbsp. olive oil, and toss to coat. Add salt and pepper to taste. Serve immediately with toasted bread cubes.

*Ciabatta, focaccia, or country white bread may be substituted.


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Herbs-and-Greens Salad Recipe