Easy Herb Salad Recipes

SIMPLE HERB SALAD MIX

Steps:

• Place mesclun lettuce, baby spinach, baby arugula, endive, parsley, dill, and tarragon in a large bowl; fold gently to mix together.
• Transfer mixture to a a gallon-size resealable plastic bag and seal, pressing out as much air as possible to avoid condensation. Store in the refrigerator.

LEAFY HERB SALAD

Steps:

• Combine greens in a large bowl, along with parsley, cilantro and chives. Add mint or dill leaves, if you have them on hand. (It's fine if you don't, but the more the merrier.)
• Zest lemon over the greens, then halve and squeeze lemon juice all over everything. Season with flaky salt and plenty of freshly ground black pepper, and finish with a good drizzle of olive oil. The salad should be lightly oiled, and heavy on the flaky salt and lemon juice.

HERB SALAD

Steps:

• Separate 1 large head Bibb lettuce. Combine in a large bowl with 2 tablespoons each of torn basil, dill, parsley and mint. Toss with the juice of 1/2 lemon and 2 tablespoons olive oil, and season with salt and pepper.

EASY HERB POTATO SALAD

Steps:

• Add the potatoes to a large stockpot and cover with water by 2 inches. Add 1 tablespoon of salt to the water, and then bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender, 15 to 20 minutes. Drain then set aside to cool.
• When the potatoes are cool enough to handle, cut them into bite sized chunks or slice into thin rounds. Add to a large salad bowl.
• Whisk the mustard, lemon zest, lemon juice, vinegar, and olive oil together until creamy and emulsified. Season to taste with salt and pepper. Pour all but 1/4 cup of the dressing over the potatoes and toss. Set the potatoes aside for five minutes to absorb the dressing (it will look like a lot at first, but the potatoes will soak it up).
• Add the scallions and fresh herbs. Toss gently, but thoroughly. If the potato salad seems dry, add a splash of the remaining dressing. Serve warm or cover and refrigerate, and then serve the salad cold.

SIMPLE FRENCH HERB SALAD MIX

Steps:

• Place the romaine, red and green leaf lettuce, arugula, endive, frisee lettuce, dandelion leaves, escarole, Batavia lettuce, basil, tarragon, and dill into a large salad bowl, and toss lightly to combine.

GREEN HERB SALAD DRESSING

Steps:

• Combine all ingredients in a tall container fit for a stick blender (immersion blender). Blend it until smooth.
• Taste and add in more salt, acid or sweetener if needed.
• Store in an airtight jar in the fridge for up to two weeks. The herbs will settle to the bottom as it sits. Shake it up again before serving.
• When the dressing has been stored in the fridge for a while, it may thicken. Let it come to room temperature before serving.

ITALIAN HERB SALAD DRESSING

Steps:

• Combine ingredients in jar. Cover and shake well. Chill to blend flavors for up to 4 hours although it's perfectly acceptable to use straight away if you need to. Remove garlic. Store in refrigerator for up to 2 weeks. Shake again before serving. Makes 1 Cup