Here's a simple, versatile salad that goes with anything and everything-it’s all in the dressing.
This dressing can be prepared 1-2 days in advance and stored in the fridge until ready to use.
The addition of fresh herbs also takes this simple salad up a notch, providing both interest and flavour. I've chosen a blend of fresh basil, chives, and parsley, but consider incorporating other soft fresh herbs such as coriander, mint, dill, or tarragon. If using tarragon and dill, use them sparingly, as they have robust flavours that can be overpowering if too much is added.
Some other herb combinations I enjoy include basil, tarragon, and chives; chives, tarragon, and parsley; coriander (cilantro) and chives; or even opting for a single herb variety like chives, basil, or parsley. This simple adjustment can make a significant difference, turning an otherwise 'basic' salad into something special.
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon Dijon mustard
- 1/2 small shallot, finely diced
- 1 teaspoon honey
- Generous pinch of salt, to taste
- Freshly cracked black pepper
- 3 handfuls mixed lettuce leaves
- 1 large handful of soft fresh herbs of your choosing (I’ve used a mix of basil, parsley, and chives)
- In a jar, combine the dressing ingredients.
- Shake the jar vigorously until all the ingredients are well combined.
- In a large serving bowl, combine the mixed lettuce leaves and the fresh herbs of your choice.
- Just before serving, pour the prepared dressing over the mixed leaves and herbs.
- Toss the salad gently to ensure an even coating of the dressing.
- Serve immediately and enjoy.
- The dressing can be prepared 1-2 days in advance and stored in the fridge until ready to use. Leftover dressing will stay fresh in the fridge for up to 5 days.
- It's crucial to dress this salad immediately before serving, as it can become soggy quite quickly. Alternatively, you could serve the dressing on the side, allowing people to add their own dressing as they serve themselves.