Mostly Herbs Salad with French Vinaigrette
Tender herbs and edible blossoms are the star ingredients in this colorful mix. Greens this fresh need little embellishment. All they need is a light coating of the vinaigrette. Cover and store any leftover dressing in the refrigerator for up to 5 days.
Ingredients:
For the French vinaigrette:
- 2 Tbs. Champagne or white wine vinegar
- 2 tsp. Dijon mustard
- 1 Tbs. fresh lemon juice
- 1 small shallot, finely diced
- 1 small garlic clove, minced
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
- Salt and freshly ground pepper
6 handfuls mixed micro greens, such as mâche, lamb’s lettuce, pea sprouts or watercress- 1 cup (1 oz./30 g) mixed fresh herbs, such as flat-leaf parsley, basil, mint, chervil or thyme leaves
- 1/2 English cucumber
- 1/2 cup (1/2 oz./15 g) edible blossoms, such as thyme, basil or chive blossoms, nasturtiums, marigolds or pansies
- 1/2 cup (2 oz./60 g) toasted pumpkin seeds (pepitas)
Directions:
To make the French vinaigrette, in a small jar or other covered container, combine the vinegar, mustard, lemon juice, shallot and garlic. Cover and shake until well blended. Using a fork, mix in the olive oil until well blended and emulsified. Season to taste with salt and pepper. Set aside.
Wash the micro greens and gently pat dry. For herbs with large leaves, such as basil and mint, cut or tear into ribbons. Peel the cucumber and, using a mandoline or vegetable peeler, shave lengthwise into thin ribbons.
In a large salad bowl, combine the greens, herbs, cucumber, blossoms and pumpkin seeds. Cover with a clean towel and refrigerate until ready to dress.
Just before serving, drizzle with the dressing and toss gently to mix. Serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Newlywed Cookbook (Weldon Owen, 2016)
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