Walk-Around-the-Garden Salad with Herb Vinaigrette
Photo: Tara Sgroi; Styling: Rebecca Bull Reed
Save remaining vinaigrette for up to two days in the refrigerator.
Yield: Makes 6 servings
Recipe from
More From Coastal Living
Recipe Time
Prep Time:
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.
Walk-Around-the-Garden Salad with Herb Vinaigrette Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, Make-Ahead, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Gluten-Free
- OCCASION: Summer
- PUBLICATION: Coastal Living
More Recipes for Salads
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Garden Herb Salad with Roasted Shallot Vinaigrette
Cooking Light -
Garden Salad With Tarragon-Mustard Vinaigrette
Southern Living
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