An herb salad hits the spot. Photo by Katharine Pollak | THE NIBBLE.
Even if you’re not in the practice of serving a large green salad with dinner, a small herb salad is an easy way to have a few greens that don’t need a heavy dressing. It goes well with any protein.
This recipe was developed by Chef Eric Dantis for THE NIBBLE. You can substitute parsley for the cilantro, dill for the chives, pear or other fruit for the apple.
RECIPE: HERB SALAD
Ingredients For The Salad
Ingredients For The Dressing
1. PICK the leaves* from the cilantro and mint; rinse and dry along with the arugula leaves and reserve in a medium-size bowl.
2. SLICE or tear the basil into thick strips and slice the chives into 1-inch spears. Add them to the bowl with the herbs.
3. SLICE the apple and jalapeño into matchsticks and place them in a separate medium-sized bowl. To prevent oxidation, squeeze enough orange juice to coat the apple slices, but not to soak them.
4. MAKE the dressing: Mix the lime or lemon juice with 1-½ to 2 times the amount of extra virgin olive oil. Season with salt and pepper to taste.
5. SERVE: Combine all ingredients except the dressing in a serving bowl and season with salt and pepper to taste. Drizzle the dressing 1 to 2 tablespoons at a time, and toss the salad and repeat until you are satisfied with amount of dressing.
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