Tossed Green Salad with Herbs

Name: Tossed Green Salad with Herbs
Yield: Serves 4 to 6
Ingredients: choice of salad greens: endive, young spinach, watercress, chicory, dandelion, mâche, etc.; choice of salad greens: endive, young spinach, watercress, chicory, dandelion, mâche, etc.; choice of salad greens: endive, young spinach, watercress, chicory, dandelion, mâche, etc.; choice of salad greens: endive, young spinach, watercress, chicory, dandelion, mâche, etc.; choice of salad greens: endive, young spinach, watercress, chicory, dandelion, mâche, etc.; 2 heads lettuce; choice of salad greens: endive, young spinach, watercress, chicory, dandelion, mâche, etc.; choice of salad greens: endive, young spinach, watercress, chicory, dandelion, mâche, etc.; salt and freshly-ground black pepper; wine vinegar; salt and freshly-ground black pepper; 1 teaspoon each finely-chopped fresh basil, marjoram, chervil and chives; olive oil; 1 teaspoon each finely-chopped fresh basil, marjoram, chervil and chives; 1 teaspoon each finely-chopped fresh basil, marjoram, chervil and chives; 1 clove garlic, finely chopped; 1 teaspoon each finely-chopped fresh basil, marjoram, chervil and chives

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

2 heads lettuce
choice of salad greens: endive, young spinach, watercress, chicory, dandelion, mâche, etc.

Gluten-free
Vegan

Method

Wash and prepare lettuce and salad greens of your choice. Shake dry in a salad basket, or dry each leaf carefully in a clean tea towel. Wrap in tea towel and allow to crisp in refrigerator until ready to use.

Make salad as above, adding finely-chopped garlic and fresh herbs to dressing.