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Photo by: Photo: Tara Sgroi; Styling: Rebecca Bull Reed

Walk-Around-the-Garden Salad with Herb Vinaigrette

Save remaining vinaigrette for up to two days in the refrigerator.

  • Yield: Makes 6 servings

Ingredients

  • 1/3 cup finely chopped fresh chives
  • 1/3 cup finely chopped fresh tarragon
  • 1/4 cup Champagne vinegar
  • 1 none 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
  • none Sliced radishes
  • none Sliced cucumbers
  • none Nasturtium blossoms
  • none Mixed peppercorns, crushed
  • none Mustard seeds
  • none 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.

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Walk-Around-the-Garden Salad with Herb Vinaigrette Recipe

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