Mixed Green Salad with Herb-Infused Vinaigrette
Generated by Ben with the assistance of Pantry Bliss AI
Last updated on
Servings
4
Total cook time
15 minutes
Prep time
15 minutes
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.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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200 grams Mixed salad greens (e.g., arugula, spinach, mesclun) (washed and dried)
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1 large Cucumber (sliced thinly)
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200 grams Cherry tomatoes (halved)
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4 large Radishes (thinly sliced)
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1 large Avocado (sliced)
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100 millilitres Olive oil (extra virgin)
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50 millilitres Red wine vinegar
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15 grams Fresh parsley (finely chopped)
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15 grams Fresh basil (finely chopped)
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15 grams Fresh chives (finely chopped)
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1 tablespoon Dijon mustard
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1 teaspoon Honey
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to taste pinch Salt
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to taste pinch Black pepper
Instructions
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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.
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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.
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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.
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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 and Variations
- 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 Required
Suggested Pairings
Sides
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The crunchiness and aroma of garlic bread make a delightful pairing with the lightness of the salad.
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This dish complements the salad's freshness while providing a wholesome grain option.
Drinks
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The effervescence and citrus notes refresh the palate when paired with the salad.
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A crisp, dry white wine like Sauvignon Blanc complements the herb notes in the salad.
Other Food Dishes
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A simple grilled chicken breast adds protein and pairs well with the salad's fresh taste.
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A citrusy dessert like lemon tart balances the flavors of the salad with a sweet and tangy finish.