Herb Salad with Almond Vinaigrette

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A handful of fresh herbs adds a welcome earthiness to this Picholine salad.

  • ServingServings

Ingredients

  • 8 cups loosely packed, small fresh baby or micro greens
  • 1 Tbs. fresh chervil
  • 1 Tbs. fresh chives
  • 1 Tbs. fresh parsley
  • 1 Tbs. fresh tarragon leaves
  • 1/4 lb. (1/2 cup) fresh almonds, coarsely chopped
  • 2 Tbs. almond oil
  • 1 Tbs. sherry vinegar
  • Salt and freshly ground black pepper to taste
  • 1 cup thin shavings fresh Parmigiano-Reggiano cheese

Preparation

  1. Wash and rinse greens and herbs, and spin dry.
  2. Place almonds in large salad bowl, and use back of spoon to thoroughly crush. Whisk in oil and vinegar until emulsified. Season with salt and pepper.
  3. Arrange greens and herbs on top of dressing in bowl. Just before serving, toss to coat, garnish with cheese and serve.

Nutrition Information

  • Serving Size: SERVES 4
  • Calories: 230
  • Carbohydrate Content: 6 g
  • Cholesterol Content: 10 mg
  • Fat Content: 18 g
  • Fiber Content: 4 g
  • Protein Content: 10 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 250 mg
  • Sugar Content: 2 g