Herbs in the dressing beg for herbs in the salad, too. We like to toss this vibrant, green vinaigrette with Bibb lettuce and lots of the tender herbs—like mint, chervil, and parsley. This recipe will dress about 8 cups of mixed greens, and you’ll want to use it all up at once—and close to when you start chopping (the garlic and chives won’t let this last longer than a few hours). Freshness is key here!
Recipe information
Total Time
10 minutes
Yield
1/4 cup Servings
Ingredients
½
small garlic clove, finely chopped
Kosher salt
2
teaspoons white wine vinegar or fresh lemon juice
2
tablespoons extra-virgin olive oil
1
tablespoon chopped fresh chives
Freshly ground black pepper
Need to make a substitution?
Preparation
Combine garlic and a pinch of salt in a large salad bowl. Mash to a paste with a fork. Mix in vinegar, then oil and chives; season with salt and pepper.
Nutrition Per Serving
1 tablespoon per serving
1 serving contains: Calories (kcal) 60 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 0 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 0 Sodium (mg) 120