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Walk-Around-the-Garden Salad with Herb Vinaigrette

Photo: Tara Sgroi; Styling: Rebecca Bull Reed
Prep time 12 mins
Yield Makes 6 servings
Save remaining vinaigrette for up to two days in the refrigerator.


  • 1/3 cup finely chopped fresh chives
  • 1/3 cup finely chopped fresh tarragon
  • 1/4 cup Champagne vinegar
  • 1 shallot, minced
  • 2 teaspoons whole-grain mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 cup extra-virgin olive oil
  • 6 ounces Bibb or baby romaine lettuce
  • 2 cups baby arugula
  • 2 cups fresh flat-leaf parsley leaves
  • 1/2 cup fresh dill sprigs
  • Sliced radishes
  • Sliced cucumbers
  • Nasturtium blossoms
  • Mixed peppercorns, crushed
  • Mustard seeds
  • Caraway seeds

How to Make It

  1. Combine first 7 ingredients in a bowl. Whisk in oil. Cover and chill until ready to serve.

  2. Drizzle dressing evenly on each of 6 chilled plates. Arrange lettuces and remaining ingredients evenly on plates.

Arrows Restaurant, Ogunquit, Maine