Green Salad (shockingly flavorful)
Ingredients
- 1 medium bunch basil, parsley, cilantro, dill, or mint (in any combination*)—about 2 packed cups / 50 g of leaves
- 5 oz (140 g) washed, crisp greens (arugula/rocket, romaine, frisée—basically, anything except “spring mix”)
- 2 Tbsp (25 g) extra virgin olive oil
- 1 tsp vinegar (e.g., balsamic or red wine)
- 1 tsp dijon mustard
- 1 tsp water
- 1/2 tsp maple syrup or honey
- 1 small clove garlic, crushed through a press (or 1 pinch garlic powder)
- salt
- optional toppings: a handful of halved cherry tomatoes, sliced cucumbers, or sliced radishes
Instructions
- Wash and dry your herbs. Tear them from the stems and place them in a large mixing bowl. Add the greens to the bowl.
- In a small jar or small mixing bowl, combine the olive oil, vinegar, mustard, water, syrup, garlic, and a pinch of salt. Shake or whisk together until it smooths out.
- Just before serving, drizzle most of the dressing over the greens, add another pinch of salt, and toss. Add more dressing to taste, up to the full amount.