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