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Fresh Herb Salad

  • SERVINGS: 4
  • BASIC-EASY
  • FAST
  • HEALTHY
  • VEGETARIAN

Salads comprised of herbs and other intensely flavored leafy greens offer startling counterpoints of taste and texture.

  1. 1 garlic clove, halved
  2. 2 teaspoons fresh lemon juice
  3. 1/4 teaspoon kosher salt
  4. 4 teaspoons extra-virgin olive oil
  5. 4 cups bite-size pieces of arugula
  6. 1 1/2 cups bite-size pieces of watercress
  7. 1 1/2 cups bite-size pieces of escarole
  8. 1/2 cup flat-leaf parsley leaves
  9. 1/2 cup mizuna or frisée
  10. 1/4 cup small basil leaves
  11. 1/4 cup bite-size pieces of sorrel or purslane
  12. 20 small tarragon leaves
  13. 10 small sage leaves
  14. 5 chives, minced
  15. Freshly ground pepper
  1. Rub the cut side of the garlic all over the inside of a salad bowl. Add the lemon juice and salt. Spear the garlic on 2 forks and hold them together to whisk in the olive oil and 1 teaspoon of hot water. Add the greens and the herbs and toss well. Season with pepper, toss again and serve.
Notes One Serving Calories 74 kcal, Protein 3.8 gm, Carbohydrate 6 gm, Cholesterol 0, Total Fat 5.1 gm, Saturated Fat .7 gm.
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