1 Video | Photo: Italian Greens and Herb Salad Recipe
Ingredients
- 1/4 cup fresh lemon juice
- 2 teaspoons grated lemon peel
- 1 teaspoon honey
- 1 teaspoon salt, plus more for seasoning
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 1/2 cup olive oil
- 1 head romaine lettuce, coarsely chopped
- 4 Belgian endives, thinly sliced crosswise
- 1 cup pitted kalamata olives, halved
- 1 cup (lightly packed) fresh Italian parsley leaves, coarsely chopped
- 3/4 cup (lightly packed) fresh basil leaves, torn into bite-size pieces
Directions
Blend the lemon juice, lemon peel, honey, 1 teaspoon of salt, and 1/4 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.
Toss the lettuce, endive, olives, parsley, and basil in a large bowl with enough dressing to coat. Season the salad with more salt and pepper, to taste, and serve.
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By sirwinlaw_8997347
San Marino, CA
on April 18, 2012
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Great to serve along side a heavy main course. Crisp, light & easy to make. The lemon in the vinagrette makes the whole thing light. I think you could use whatever you wanted as greens. And I carefully bought, but then forgot -- twice -- to add the olives. But it was still a great light, refreshing salad.
By jentin21_12872838
Seattle, 87
on January 22, 2012
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This salad was a huge win. I was not sure if I'd like it much based on the simplicity of ingredients, but together, they were light, fresh, and wonderful. It was a great accompaniment to the richness of gnocchi. The lemon/honey dressing balanced the bitter greens nicely. We will definitely make it again in the future.
By skbrew6766_11382275
Cumming, GA
on January 08, 2012
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Great salad - very light and fresh... just divine alongside Ina's turkey lasagna. It was a hit with our dinner guests! I did add more honey to the dressing ( about 2tsp total as other reviewers mentioned it was very tart. We were pleased with the hint of sweetness to balance the slightly bitter endive in the salad. Will make this again!
Read all 24 reviews