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Greens and Herbs Salad with Classic Vinaigrette

Makes 4 servings

Most people tend to be timid about using enough salt in a vinaigrette, but the right amount—which may be different for each of us—really accents salad's "green" flavors. Prep Time: about 10 minutes. Notes: If chervil, a feathery herb with a faint licorice taste, is not available, use more tarragon. Use really flavorful olive oil and vinegar to help transform salad from ordinary to memorable.

Greens and Herbs Salad with Classic Vinaigrette

Photo: Leigh Beisch; Styling: Dan Becker
 6 cups (3 1/2 oz.) very loosely packed torn pieces of mild lettuce such as butter or oakleaf
 1 tablespoon small torn pieces of fresh tarragon
 1 tablespoon small torn pieces of fresh chervil (see Notes)
 1 tablespoon small torn pieces of fresh parsley leaves
 2 tablespoons good-quality extra-virgin olive oil (see Notes)
 2 teaspoons good-quality red-wine vinegar (see Notes)
 1/8 teaspoon freshly ground black pepper
  About 1/8 tsp. table salt or kosher salt
Step 1

In a salad bowl, gently combine lettuce and herbs. In a small bowl, whisk together oil, vinegar, and pepper. Whisk in half of salt and taste dressing with a piece of lettuce. Add salt to taste. Pour dressing over salad and mix to coat greens.

Step 2

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 65Calories from Fat 98
% Daily Value *
Total Fat 7.1g11%

Saturated Fat 1g5%
Cholesterol 0.0mg0%
Sodium 75mg4%
Total Carbohydrate 1g1%

Dietary Fiber 0.3g2%
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.