Green Salad and Herb Vinaigrette
Green Salad and Herb Vinaigrette
This salad is also great with lemony dressing.
- 2 tablespoons chopped fresh herb leaves, such as basil, parsley, cilantro, or mint
- 1⁄2 cup olive oil
- 1⁄4 cup fresh lemon juice or red wine vinegar
- 1⁄2 teaspoon kosher salt
- 1 head romaine lettuce, core removed, leaves washed and torn into bite-size pieces
- pinch black pepper
- 1 tomato, cored and chopped
- 1 English cucumber, sliced
- 1 apple (any kind), scrubbed, cored, and diced
- 1⁄4 cup shredded cheddar, Monterey Jack, or crumbled feta or goat cheese
- To make the Herb Vinaigrette: Put everything in the jar, screw the lid on tight, and shake, shake, shake.
Or: Put everything in the bowl and whisk, whisk, whisk. - Taste the dressing on a leaf of lettuce. Does it need more oil, more lemon juice or vinegar, or a pinch of salt? If so, add it and taste again.
- To make the Green Salad: Put the romaine, tomato, cucumber, apple and cheese in the bowl.
- Add 3- 4 tablespoons Herb Vinaigrette and mix until the lettuce leaves are well coated.
- Serve right away. Cover and refrigerate extra Vinaigrette for up to two weeks.