Walk-Around-the-Garden Salad with Herb Vinaigrette

Walk-Around-the-Garden Salad with Herb Vinaigrette Recipe
Photo: Tara Sgroi; Styling: Rebecca Bull Reed
Save remaining vinaigrette for up to two days in the refrigerator.

Yield:

Makes 6 servings

Recipe from

Coastal Living

Recipe Time

Prep: 12 Minutes

Ingredients

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

Preparation

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.

Clark Frasier and Mark Gaier,

Arrows Restaurant, Ogunquit, Maine,

Coastal Living

June 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note