Tender Green Salad

  • 4 cups tender greens
  • 2 sprigs fresh basil
  • 2 tablespoons fresh chervil leaves (if available)
  • 2 tablespoons chopped fresh chives
  • 3 tablespoons fresh lemon juice
  • ½ teaspoon Dijon mustard
  • 1 teaspoon honey or sugar
  • 6 tablespoons extra virgin olive oil
  • Salt and pepper

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.

Rule the Kitchen with More Recipe Faves

Roman summer salad
Roman summer salad
Time
30
Serves
4
Difficulty
Easy
Mangetout, spring onion and radish salad
Mangetout, spring onion and radish salad
Time
10
Serves
4
Difficulty
Easy
Cantaloupe, Prosciutto and Rocket Salad
Cantaloupe, Prosciutto and Rocket Salad
Time
-
Serves
4-6
Difficulty
Easy