Tender Green Salad
Get this quick and easy salad recipe from Fresh with Anna Olson.
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Easy
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Tossing
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10 minutes
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2 servings
Ingredients
- 4 cups tender greens
- 2 sprigs fresh basil
- 2 tablespoons fresh chervil leaves (if available)
- 2 tablespoons chopped fresh chives
- Vinaigrette:
- 3 tablespoons fresh lemon juice
- ½ teaspoon Dijon mustard
- 1 teaspoon honey or sugar
- 6 tablespoons extra-virgin olive oil
- Salt and pepper
- Herb Butter:
- For blending flavours try these examples,
- For 1 cup salted butter at room temperature, add
- 3 tablespoons fresh basil and ½ teaspoons minced garlic OR
- 2 tablespoons fresh tarragon and 1 teaspoon finely grated lemon zest OR
- 3 tablespoons fresh coriander and 1 teaspoon lime zest OR
- 1 tablespoon fresh lavender and 1 tablespoonp honey (great on scones)
Method
- Wash and gently dry salad greens and place in a bowl. Pick basil leaves from stems and tear into salad. Toss in chervil and chives
- For vinaigrette, whisk lemon juice with mustard and honey or sugar. Slowly whisk in olive oil and season to taste
- Dress greens lightly just before serving
- Herb Butter:
- Pulse butter with chopped herbs in a food processor
- Spoon butter onto a sheet of plastic wrap, roll into a log and chill or freeze
- Alternately, spoon butter into the muffin cups of a silicone mini muffin tin and pop out once chilled
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