Mixed Green Salad with Herb-Infused Vinaigrette
A sophisticated take on the classic green salad featuring a homemade herb-infused vinaigrette, elevating the dish with fresh herbs and depth of flavour.
- Total
- 15 min
- Serves
- 4
- Level
- Adventurous
Created with Pantry Bliss
Ingredients
4 servings
For the Salad
- 200 grams Mixed salad greens (e.g., arugula, spinach, mesclun), washed and dried
- 1 large Cucumber, sliced thinly
- 200 grams Cherry tomatoes, halved
- 4 large Radishes, thinly sliced
- 1 large Avocado, sliced
For the Herb-Infused Vinaigrette
- 100 millilitres Olive oil, extra virgin
- 50 millilitres Red wine vinegar
- 15 grams Fresh parsley, finely chopped
- 15 grams Fresh basil, finely chopped
- 15 grams Fresh chives, finely chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon Honey
- to taste pinch Salt
- to taste pinch Black pepper
For the Salad
- 200 grams Mixed salad greens (e.g., arugula, spinach, mesclun), washed and dried
- 1 large Cucumber, sliced thinly
- 200 grams Cherry tomatoes, halved
- 4 large Radishes, thinly sliced
- 1 large Avocado, sliced
For the Herb-Infused Vinaigrette
- 100 millilitres Olive oil, extra virgin
- 50 millilitres Red wine vinegar
- 15 grams Fresh parsley, finely chopped
- 15 grams Fresh basil, finely chopped
- 15 grams Fresh chives, finely chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon Honey
- to taste pinch Salt
- to taste pinch Black pepper
- Prep
- 15 min
About this recipe
This recipe is inspired by classic French salads, which showcase fresh, high-quality ingredients in a simple yet elegant manner. The incorporation of an herb-infused vinaigrette is a technique often seen in fine dining, allowing the fresh flavours of the herbs to complement the greens beautifully. The balance between acidity from the vinaigrette and the freshness of the vegetables elevates this dish, reminiscent of salads served in renowned establishments.
Method
-
Step 1: Prepare the Salad Ingredients
Wash and dry the salad greens thoroughly in a salad spinner or by hand. If using a spinner, spin the greens until dry. Using a sharp knife, thinly slice the cucumber and radishes, and halve the cherry tomatoes. Slice the avocado just before assembly to prevent browning. Place all prepared salad components in a large mixing bowl.
Ensure greens are dry to prevent the dressing from diluting. -
Step 2: Make the Herb-Infused Vinaigrette
In a small mixing bowl, combine the olive oil and red wine vinegar. Whisk together until emulsified. Add the finely chopped parsley, basil, chives, Dijon mustard, honey, salt, and black pepper. Whisk vigorously until the dressing is well combined. Taste and adjust seasoning as necessary.
Ensure the dressing is well emulsified by whisking thoroughly to mix all ingredients. -
Step 3: Assemble the Salad
Pour the herb-infused vinaigrette over the mixed salad greens and vegetables in the large bowl. Toss gently with tongs to ensure even coating without bruising the delicate greens. Plate the salad on individual serving plates, garnishing with additional herbs if desired.
Toss gently to avoid bruising the leaves while ensuring even dressing distribution. -
Step 4: Serve and Enjoy
Serve immediately to enjoy the freshness of the greens and the herb-infused vinaigrette. Best enjoyed fresh to maintain the crispness of the vegetables.
Serve promptly to keep the salad fresh and avoid sogginess.
Tips
- Substitute the mixed greens with seasonal leaves such as baby kale or frisée for different textures.
- For an added crunch, toss in some toasted nuts (e.g., walnuts or almonds) or seeds (e.g., sunflower seeds) just before serving.
- Add crumbled feta cheese or shaved parmesan for a savory twist to the salad.
- This vinaigrette can be made a day in advance for flavors to meld; simply store in an airtight container and shake well before use.
Equipment
- Large salad bowl
- Small mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Salad spinner (optional)
Serve it with
Sides
-
Garlic Bread
The crunchiness and aroma of garlic bread make a delightful pairing with the lightness of the salad.
-
Roasted Vegetable Quinoa
This dish complements the salad's freshness while providing a wholesome grain option.
Goes well with
-
Grilled Chicken
A simple grilled chicken breast adds protein and pairs well with the salad's fresh taste.
-
Lemon Tart
A citrusy dessert like lemon tart balances the flavors of the salad with a sweet and tangy finish.
Drinks
-
Sparkling Water with Lemon
The effervescence and citrus notes refresh the palate when paired with the salad.
-
Sauvignon Blanc
A crisp, dry white wine like Sauvignon Blanc complements the herb notes in the salad.
Created by a home cook with Pantry Bliss’s AI recipe creator and shared with the community. Always check recipes for allergens and cook food to safe temperatures.
