Tossed Green Salad With Herbs Recipes

Steps:

• In a large bowl, combine greens, cucumber, peas, onions and celery. In a small bowl, whisk dressing ingredients until blended. Pour over salad; toss to coat.

Steps:

• Pull off and discard any blemished outer lettuce leaves. Cut away core of lettuce and separate leaves. Rinse in cold water and drain or spin dry. Put in salad bowl.
• In another bowl combine vinegar, garlic and mustard. Using wire whisk, beat in oil. Add salt, pepper, coriander and chives. Pour dressing over salad and toss.

Steps:

• The lettuce may be Bibb or Boston, romaine or leaf; the greens may be a few leaves of any or all of those listed above, or you may select others of your choosing. The prime requisite is that they be fresh and crisp, well washed and thoroughly dried. No drop of water should be allowed to lurk in the fold of a leaf, or the salad will be watery and quick to wilt.
• Rub an outsize salad bowl with the garlic, peeled and halved, until there is a good coating well up on all sides. Break the lettuce and greens into the bowl. Snip the herbs small and crush them lightly as you add them to the greens. Measure the oil into a big spoon and sprinkle it over the salad. Dissolve the salt and pepper in the vinegar in the same spoon, and sprinkle this on the salad. Then begin a light and rhythmic tossing, which is more a gentle turning of the greens over and over until every leaf is coated and the seasonings well distributed. Add the chives, taste to see if more salt is needed, then serve.

Steps:

• Whisk together the vinegar, shallots, Dijon, salt, and pepper in a large bowl. Add the oil in a slow, steady stream, whisking until smooth.
• Add the radishes, tomatoes, green onions and avocado and toss to combine. Then add the lettuce on top.
• When ready to serve, toss the dressing and other vegetables with the lettuce to coat.

Steps:

• In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, 1/2 teaspoon salt, and 1/8 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
• Place the greens in a serving bowl and toss them with enough dressing to moisten. Serve immediately.

Steps:

• Discard any blemished outer leaves of lettuce. Cut away core. Separate leaves, rinse and drain or spin dry. Place in a salad bowl.
• In a small bowl, combine vinegar, garlic and mustard. Using a wire whisk, beat in oil. Add salt, pepper, dill, parsley and chives. Pour dressing over salad and toss.

Steps:

• In a large bowl, toss together lettuce, cucumbers, onion, and olives. Season lightly with salt and pepper. Drizzle with vinegar and oil; toss to combine. Serve immediately.

Steps:

• 1. Place the vinegar, salt, pepper, mustard, and garlic in a medium-size bowl and whisk together until blended. Slowly add the olive oil, whisking constantly, until the dressing is emulsified.
• 2. Add the greens and toss well until they are coated with the dressing. Season with pepper to taste and serve the salad immediately.
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Steps:

• In a small bowl, whisk together olive oil, lemon juice, and mustard; season with salt and pepper. In a large bowl, combine lettuce and herbs. Add dressing and toss to combine.

Steps:

• In a small bowl, whisk the first nine ingredients. Cover and refrigerate for at least 8 hours., Divide the salad greens, tomatoes and mushrooms among eight salad plates. Whisk dressing; drizzle over salads.

Steps:

• *NOTE: Any of the following **UNSPRAYED/PESTICIDE-FREE** flowers will work in this recipe: nasturtiums, daylilies, pansies, borage, roses or the flowers from culinary herbs.
• VINAIGRETTE: In a small, non-reactive bowl whisk together all salad dressing ingredients. Set aside. Best prepared 30 minutes to 1 hour in advance.
• SALAD: Wash and *gently* pat dry the butterhead lettuce, all herbal greens and edible flowers.
• Tear apart the butterhead lettuce and any large-leafed herbs.
• In a pretty salad bowl, toss together all greens except for the flowers.
• Pour the vinaigrette over the salad and toss gently to coat.
• Garnish with the edible flowers and serve immediately.