Green Herb and Butterhead Lettuce Salad with Garlic Walnuts

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• 1 count – Recipe basic dressing (see below)

• 1 small, head butterhead lettuce, torn into bite size pieces

• 2 tablespoons, fresh tarragon leaves, whole

• 1/4 cups, young tender parsley leaves, whole

• 1/4 cups, baby arugula leaves, or larger leaves torn in pieces

• 2 tablespoons, fresh chervil leaves

• 1 count – Recipe crispy garlic walnuts (see below)

• 1/4 counts, Optional add cup finely crumbled feta cheese

Have the salad dressing in a large bowl. Add the lettuce, tarragon, parsley, arugula, and chervil and toss well. If desired, add the feta cheese and toss once. Top with the garlic walnuts and toss once more.

Basic Dressing:

• 2 1/2 tablespoons canola or grapeseed oil

• 1/4 teaspoon Dijon-style mustard

• 1/2 teaspoon honey

• 1/4 teaspoon kosher or sea salt

• 1/4 teaspoon soy sauce

• Optional: add 1 teaspoon sherry vinegar

In a large bowl (the one in which you will later toss the salad) combine all the ingredients and mix well with a fork or whisk. Makes about 1/4 cup dressing (enough for the amount of greens given.)

Crispy Garlic Walnuts

• 1 1/2 tablespoons olive oil

• 1 large garlic clove, minced

• 1/2 cup California Walnuts, halves and large pieces

• Salt to taste

Heat the olive oil in a small skillet over medium heat. Add the walnuts and minced garlic. Turn the heat to low, and toss the walnuts and garlic for 3 or 4 minutes, being careful not to burn the garlic; the walnuts should turn a golden-brown. With a slotted spoon, lift the walnuts from the oil and cool on parchment paper or paper towels. Sprinkle with salt if desired. Makes 1/2 cup.


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