Recipes Fresh Herb Salad Be the first to rate & review! Salads comprised of herbs and other intensely flavored leafy greens offer startling counterpoints of taste and texture. Terrific Green Salads By Sally Schneider Updated on March 29, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 Ingredients 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 Directions 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. Rate it Print