Rating: 3 stars
128 Ratings
  • 5 star values: 22
  • 4 star values: 17
  • 3 star values: 41
  • 2 star values: 33
  • 1 star values: 15
  • 128 Ratings
Kate Merker

Gallery

Credit: Marcus Nilsson

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 6-8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, whisk together the mustard, vinegar, honey, and 1½ tablespoons water. Whisking constantly, slowly add the oil. Add the shallot and set aside.

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  • In a large bowl, combine the lettuce, dill, parsley, and (if using) tarragon, chives, and chervil. (You can cover and refrigerate the vinaigrette and greens separately for up to 24 hours.)

  • Whisk the vinaigrette to recombine. Serve the salad with the vinaigrette on the side.

Nutrition Facts

255 calories; fat 28g; saturated fat 4g; sodium 14mg; carbohydrates 2g; fiber 1g; sugars 1g; protein 1g.
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