Mesclun and herb salad

Name: Mesclun and herb salad
Prep time: 15 min
Total time: 15 min
Yield: Makes 4 servings
Ingredients: 6 to 10 leaves tarragon; 6 cups mesclun, washed and dried; 2 tablespoons fresh lemon juice; 2 tablespoons extra-virgin olive oil; 2 sprigs chervil or parsley; 2 sprigs chervil or parsley; 10 chives; 1 teaspoon thyme leaves; 10 leaves basil; Salt and freshly ground black pepper; Salt and freshly ground black pepper

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
15 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

You can use any assortment of herbs here—consider this recipe no more than a list of suggestions. The dressing is as simple as can be, so as not to overwhelm the greens.

Ingredients

10 leaves basil
2 sprigs chervil or parsley
10

Vegan
Gluten-free

Method

Coarsely chop the herbs, cut them with scissors, or just tear them; don’t make the pieces too small. Toss them with the greens.
Combine the lemon juice and olive oil in a small bowl and whisk briefly with a fork or wire whisk. Dress the salad, season to taste, toss, and serve.