Simple Green Salad with Herb Vinaigrette

Total Time:
1 hr 10 min
Prep:
35 min
Inactive:
30 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 cups romaine lettuce leaves
  • 2 ounces cucumber, peeled, seeded, and cut into long rounds
  • 4 celery stalks, cut into thirds lengthwise and then crosswise into 2 inch lengths
  • 8 ounces yellow squash, julienned
  • 4 whole carrots, scooped into small balls with the small side of the melon baller
  • 2 tomatoes, chopped
  • 2 ounces diced red onion
  • Herb Vinaigrette, recipe follows
  • 2 large corn tortillas
  • Vegetable oil, for frying
  • Salt and freshly ground black pepper
  • Herb Vinaigrette:
  • 4 tablespoons white wine vinegar
  • 2 tablespoons peeled fresh garlic
  • 8 tablespoons freshly squeezed lemon juice
  • 4 tablespoons chopped lemon zest
  • 4 tablespoons chopped fresh herbs (parsley, basil, marjoram, thyme)
  • 1/2 teaspoon salt
  • 2 cups extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • Freshly ground black pepper
Directions
  • To make the salad: rinse the lettuce in chilled water. Remove from water, wrap in damp paper towels and refrigerate.

  • Marinate the cucumber, celery, squash, carrots, tomatoes, and onions, separately, with the herb vinaigrette. Cover each, and refrigerate for 30 minutes.

  • Slice the tortillas into 4-inch long, thin, triangular strips.

  • In a large pan, add 1/2-inch of oil and heat. When the oil is hot, fry the tortillas until they are crisp. Remove to a paper towel-lined plate, season, and let cool.

  • Place the lettuce in a large bowl. Add the marinated vegetables and toss with some more of the Herbed Vinaigrette. Season with salt and pepper. Top with the crispy tortilla strips.

Herb Vinaigrette:
  • To make the dressing: in a small food processor, combine all ingredients and blend for 45 seconds to 1 minute until emulsified. Yield: 4 servings


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