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.

Note:

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