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Herb Salad with Almond Vinaigrette

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

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

Servings
Serving

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
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g