Tender Green Salad
Tender Green Salad
Get this quick and easy salad recipe from Fresh with Anna Olson.
  • Difficulty Level Easy
  • Technique Tossing
  • Preparation Time 10 minutes
  • Yield 2 servings
  • 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)
  1. 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
  2. For vinaigrette, whisk lemon juice with mustard and honey or sugar. Slowly whisk in olive oil and season to taste
  3. Dress greens lightly just before serving
  1. Herb Butter:
  2. Pulse butter with chopped herbs in a food processor
  3. Spoon butter onto a sheet of plastic wrap, roll into a log and chill or freeze
  4. Alternately, spoon butter into the muffin cups of a silicone mini muffin tin and pop out once chilled

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