Best 5 Herbed Garden Salad Recipes

GARDEN SALAD WITH HERBED VINAIGRETTE

Steps:

• In large bowl, combine all salad ingredients.
• In small bowl or jar with tight-fitting lid, combine all dressing ingredients; blend or shake until sugar is dissolved. Add dressing to salad; toss gently to coat.

HERB SALAD

Steps:

• In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed. With the machine running, gradually add the olive oil until the dressing is smooth and creamy. Set aside.
• In a large bowl combine the herbs, arugula, and fennel. Season with salt and freshly ground black pepper. Toss the salad with enough dressing to coat. Sprinkle with edible flowers and serve.

HERB POTATO SALAD

Steps:

• Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.
• Meanwhile, in a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
• When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the onion, tarragon and parsley, and salt and pepper to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

HERBED GARDEN SALAD

Steps:

• Place lettuces in a large bowl. Add basil, thyme, nasturtiums, and sunflower seeds. Toss with oil and lemon juice, and season with salt and pepper.

HERB GARDEN SALAD

Steps:

• Preheat the broiler. To make the toasts, arrange the bread slices on a baking sheet and brush one side with one tablespoon of the olive oil and season with salt and pepper. Broil about 4 inches from the heat until golden brown, 2 to 3 minutes. Turn the slices over and toast. Remove from the oven while warm, and rub one side of each toast with the cut surface of the garlic. Transfer to a rack and set aside.
• To prepare the salad, combine the sherry and red wine vinegars and the remaining 1 tablespoon olive oil in a large bowl. Add the greens, parsley, chives, dill, tarragon, mint, and microgreens. Season with salt and pepper and toss to evenly coat the greens with the dressing. Place the garlic toasts on serving plates. Divide the salad on top of the toasts.
• Herbs are the leaves and sometimes the flowers of a plant. Spices are seeds, bark, and dried berries. Some recipes and cookbooks will specify 1 teaspoon of a freshly chopped herb or 1/2 teaspoon of a dried herb. This substitution ratio assumes that the herbs are freshly dried and very potent with essential oils. The truth is, many dried herbs and spices are not stored correctly or not replaced often enough, so the herbs are actually less potent than their fresh counterparts. I almost always use fresh herbs.