Soon our backyards and farmers markets will be abundant with fresh herbs. Parsley, watercress, and chives shine in this easy and versatile herb salad recipe. However there are no hard and fast rules, just start with a bed of butter lettuce (or dandelion greens for a spicier taste), watercress and build from there by experimenting and substituting any herbs you like and have on hand. The freshness of this salad brings forward that feeling of spring that we have all be longing for.
Fresh herbs can be powerhouses of natural vitamins and minerals. The following are some of the stars of this recipe:
- Watercress is rich in vitamin K, vitamin C, and various minerals.
- Parsley Is rich in beta-carotene and vitamin K, and is traditionally used to support the kidneys.
- Basil is rich in calcium, vitamin A, vitamin K, magnesium and other minerals. In addition basil contains antibacterial properties.
- Chives are rich in vitamin K. They also contain antioxidants called glucosinolates. These glucosinolates support cellular health in the same way as onions and garlic.
- Extra virgin olive oil is the foundation of the vinaigrette. Olive oil contains a healthy mono-unsaturated fat. This helps you to absorb the fat-soluble micronutrients in leafy greens and herbs.
For the Salad
- 2 cups butter lettuce (torn)
- 3 cups watercress leaves
- 1/2 cup parsley leaves
- 1/4 cup basil leaves
- 1/4 cup snipped chives
- 1/4 cup chopped chervil
For the Vinaigrette
- 4 medium cloves garlic minced
- 1/4 teaspoon finely ground sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoon Dijon mustard
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
Toss all the greens into a large bowl.
In a separate bowl, whisk the garlic, salt, pepper, mustard, olive oil, and vinegar together until well-mixed and lightly emulsified. You can also use a blender for emulsifying.
Dress the salad and serve immediately.