Spring herb salad

Los Angeles Times

Spring into action with this fresh herb salad. A mix of chives, chervil, tarragon and dill makes for a delightfully light side dish.

Total time: 25 minutes
Servings: 4

3 heaping cups spring lettuces, ideally a mix of coarsely torn Bibb, mache and watercress leaves
1 1/2 cups coarsely chopped mixed herbs: chives, mint, chervil, tarragon, dill
1/2 cup cooked, shelled edamame
2 teaspoons Dijon mustard
1 tablespoon sherry vinegar
Pinch coarse sea salt
2 tablespoons very peppery olive oil
Freshly ground white pepper to taste

1. Combine the lettuces and herbs in a shallow bowl and toss until very well mixed. Add the edamame and toss again.

2. In a small bowl, whisk together the mustard, vinegar and sea salt. Whisk in the olive oil until emulsified. Season with pepper to taste.

3. Pour the dressing over the greens and toss until coated. Divide among small salad plates and serve at once.

Nutrition information:
Each serving: 103 calories; 3 grams protein; 5 grams carbohydrates; 2 grams fiber; 8 grams fat; 1 gram saturated fat; 0 mg. cholesterol; 116 mg. sodium.

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