Fresh Herb Salad

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

Slideshow: Terrific Green Salads

  • Servings: 4

Related Video

More Videos
How to Poach Eggs in a Strainer


  • 1 garlic clove, halved
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 4 teaspoons extra-virgin olive oil
  • 4 cups bite-size pieces of arugula
  • 1 1/2 cups bite-size pieces of watercress
  • 1 1/2 cups bite-size pieces of escarole
  • 1/2 cup flat-leaf parsley leaves
  • 1/2 cup mizuna or frisée
  • 1/4 cup small basil leaves
  • 1/4 cup bite-size pieces of sorrel or purslane
  • 20 small tarragon leaves
  • 10 small sage leaves
  • 5 chives, minced
  • Freshly ground pepper

How to make this recipe

  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.


One Serving Calories 74 kcal, Protein 3.8 gm, Carbohydrate 6 gm, Cholesterol 0, Total Fat 5.1 gm, Saturated Fat .7 gm.

Contributed By Published August 1997

497998 recipes/fresh-herb-salad 2013-12-06T23:26:48+00:00 Sally Schneider summer|well-being|french|salads|side-dishes|4|basic-easy|fast|healthy|no-cook|vegetarian august-1997,sally schneider,fresh herb salad,provencal salad,provencal recipes,roger verge recipes,fresh-herb-salad 497998

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5