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Categories: Salads, Vegetarian

Spring herb salad

Spring herb salad
Mel Melcon / Los Angeles Times

When it comes to herbs, I have the ultimate seasonal affective disorder. In winter, I'm a complete conservative, rationing sage by the leaf and thyme by the sprig. But at the first sign of spring, I'm radical again, ready to ... Read more

Total time: 25 minutes | Serves 4
  • 3 heaping cups spring lettuces, ideally a mix of coarsely torn Bibb, mache and watercress leaves
  • 1 1/2 cups coarsely chopped mixed herbs: chives, mint, chervil, tarragon, dill
  • 1/2 cup cooked, shelled edamame
  • 2 teaspoons Dijon mustard
  • 1 tablespoon sherry vinegar
  • Pinch coarse sea salt
  • 2 tablespoons very peppery olive oil
  • Freshly ground white pepper to taste

Step 1Combine the lettuces and herbs in a shallow bowl and toss until very well mixed. Add the edamame and toss again.

Step 2In a small bowl, whisk together the mustard, vinegar and sea salt. Whisk in the olive oil until emulsified. Season with pepper to taste.

Step 3Pour the dressing over the greens and toss until coated. Divide among small salad plates and serve at once.

Each serving:
103 calories; 3 grams protein; 5 grams carbohydrates; 2 grams fiber; 8 grams fat; 1 gram saturated fat; 0 mg. cholesterol; 116 mg. sodium.
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