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Recipe by: Frank Stitt | from Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and GrillCookstr
Photo by: Joseph De Leo
Herb leaves are a standout when used as a major component in a salad. Pile them on and mix them up—replace the dill with chervil or basil if it suits your fancy. Spring lettuces to try here include watercress, arugula, frisée, mâche, oak leaf, little Bibb, and romaine. Add cubes of mozzarella, wedges of feta, or matchsticks of Comté if you like.
Combine the lettuces, herbs, peas, and pea tendrils, if using, in a large bowl and gently toss with the vinaigrette. Season with salt and pepper and serve.
Variation: Add some sliced boiled or steamed new potatoes and sliced scallions.
To Drink: Riesling, Domaine Weinbach Riesling, Allan Scott
Nutrients per serving (% daily value)
Nutritional information is based on 1/8 teaspoon of added salt per serving, but does not include Sherry Vinaigrette. For nutritional information on Sherry Vinaigrette, please follow the link above.