Invite this salad to your spring table. Though it may look simple at first glance, this bowl of greens is anything but ordinary. A thoughtful mix of leafy greens and aromatic garden herbs makes this salad layered, nuanced and refreshingly vibrant.
The secret lies in the layering: Arrange the greens in loose piles, scattering fresh herbs and a hint of citrus zest between each layer before adding the next. Choose crisp lettuces like little gems for crunch, then weave in more delicate leaves — such as arugula or mustard greens — for a gentle peppery bite. Fragrant herbs like tarragon, flat-leaf parsley, mint, dill and chives add depth, while lemon zest brightens every bite. There’s no need to be heavy-handed — mix and match as you please. A citrusy vinaigrette brings everything together, offering just the right balance of sharpness and sweetness with a touch of honey.
There is no hard rule on the combination of greens and herbs for this salad. Use what is in season and available. Try to choose a mixture for a variety in textures and shapes. If possible, add a few buds or flowers, such as yellow mustard or kale flowers, for a pop of color. Remember: The key is in the layering!
This method is inspired by the teetering Via Carota salad. If you cannot source white balsamic vinegar for the dressing, substitute red wine vinegar. Do not use dark balsamic vinegar, which will overpower the salad.
Green on Green Salad
Active time: 30 minutes
Total time: 30 minutes
Yield: Serves 4 to 6
Ingredients
Dressing
2 tablespoons white balsamic vinegar
2 tablespoons fresh lemon juice, preferably Meyer
1 small garlic clove, grated
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
1 head butter lettuce
3 to 4 little gem lettuces, mix of red and green leaves
1 to 2 cups baby arugula leaves
1 bunch mizuna (Japanese mustard leaves)
1/2 cup assorted chopped herbs, such as tarragon, chives, mint, dill, parsley
Finely grated lemon zest
Mustard or kale flowers for garnish
Directions
Whisk all the dressing ingredients, except the oil, in a bowl. Add the oil in a steady stream, whisking to emulsify.
Wash and tear the lettuces into bite-size pieces. Place in a large bowl. Add the arugula and mizuna and toss to combine.
Arrange about 1/3 of the leaves in a large serving bowl. Scatter 1/3 of the herbs over and sprinkle with lemon zest. Lightly drizzle a little dressing over.
Repeat the layering process two more times. (You may use all the dressing. Save any remainder for serving.)
Garnish with the mustard flowers and serve immediately with the remaining dressing for drizzling.