A load of herbs and a strongly flavored vinaigrette make this salad special. Choose either the soy or the nut vinaigrette depending on what appeals to you, what you’re serving the salad with, and what you’ve got on hand.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Combine the herbs and greens; cover with a damp towel and refrigerate for up to 24 hours until ready to serve.
Step 2
When you’re ready to serve, prepare one of the vinaigrettes and toss with the greens. Add more salt or lemon juice if necessary and serve immediately.
Soy Vinaigrette
Step 3
Whisk together 1/2 cup grapeseed or olive oil, 1/4 cup fresh lemon juice, 2 tablespoons soy sauce, and a large pinch each of salt and pepper. Taste and add more salt if necessary (it may not be).
Nut Vinaigrette
Step 4
Whisk together 1/4 cup hazelnut or walnut oil, 1/4 cup olive oil, 1/4 cup fresh lemon juice, and a large pinch each of salt and pepper. Taste and add more salt if necessary (it may not be).
