Wednesday, August 25, 2010

Herb Salad

Sometimes on this miserably hot Dallas summer days, dinner is nothing but a salad. No oven necessary. But "nothing but a salad" doens't have to mean boring. It doesn't even have to mean all lettuce.

This bright and fresh bowl of yumminess uses a variety of fresh herbs...hopefully from your own take this salad to a whole new level.

Herb Salad

3 tablespoons snipped chives
3 tablespoons parsley leaves
3 tablespoons fresh mint leaves
3 tablespoons roughly chopped basil leaves
2 tablespoons roughly chopped fresh dill
1 head butter lettuce, torn into bite-size pieces
2 tablespoons finely grated ricotta salata or a couple of shavings of Parmesan for the top

Toss the herbs and lettuce together and dress with a light vinaigrette. (A recipe for a good one follows below.) Top with cheese.

Shallot Vinaigrette
1 1/2 tablespoons minced shallot
1 1/2 teaspoons lemon zest
2 tablespoons freshly squeezed lemon juice
6 tablepoons extra-virgin olive oil
Pinch of salt and pepper

Mix the shallot, zest and juice in a small bowl. While whisking, drizzle the olive oil in to form a vinaigrette.

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