This herb salad has to be my most tested recipe. I make it three times per week easily, sometimes more. When a salad starts to feel boring, turn to this recipe for a fresh update.
There are no hard-to-find ingredients lurking here. It’s really just the right combination of tastes and textures that yield a stunning, you’d-be-proud-to-serve-it-in-a-restaurant dish. Really, I don’t understand why I don’t see this combination on more restaurant menus. It’s the first thing I think of when I want a throw-and-go appetizer for a group that brings the pressure of assembling an entire meal down a notch.
I’m sharing the most basic recipe here, although you could totally glam it up with egg, various sliced vegetables, chicken, nuts, beans, quinoa, you name it. Try multiple combinations and see what suits you. I’m reasonably confident that ruining the salad with a topping would be a challenge. Maybe lemongrass as a result of its supremely woody texture!
With so much flavor coming from the herb and lettuce, I stick with the most basic dressing: high quality balsamic vinegar, a peppery olive oil, salt, and pepper. You might kill the delicate flavor profile and texture if you throw on a thick, dense dressing, but once again trial and error is your friend. You do you.
Buttery Herb Chopped Salad
Ingredients – serves 2-4
- 1 head red butter leaf lettuce, leaves rinsed and chopped
- 1/4 cup basil, chopped
- 1/4 cup parsley, chopped
- 1/4 cup cilantro, chopped
- 1/4 shallot, sliced
- 2 radishes, sliced
- 2 baby cucumber, chopped
- 2 T olive oil
- 2 T balsamic vinegar
- salt and pepper, to taste
- Toss all salad ingredients.
- Whisk together oil, vinegar, salt and pepper.
- Pour dressing over salad.
- Add salt and pepper to taste.