herb salad

6    |   
Prep Time:
15 minutes

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What to do when you have a refrigerator full of leftover herbs? Mix them into a green salad, I say. This one has basil, mint, and parsley, but oregano, cilantro, or chervil work too (just avoid the woody ones like thyme and rosemary). Juice the lemon right in your hands by squeezing each half over the salad and trapping the seeds between your fingers. That saves you having to clean your lemon juicer.


big garlic croutons
6 wide, thin slices from a loaf of crusty bread (not a baguette)
olive oil
1 garlic clove, peeled

1 cup each fresh basil leaves and fresh mint leaves
1/2 cup or more Italian parsley leaves
6 handfuls arugula, baby spinach, or spring mix lettuce leaves
1 large, juicy Meyer lemon or regular lemon
1/3 cup extra-virgin olive oil
sea salt or kosher salt
freshly ground pepper


First make the croutons: brush both sides of the bread slices with olive oil. Toast slices in the broiler until golden on both sides, then rub one side of each slice with the peeled garlic clove. Set aside.
Now make the salad: in a salad bowl, combine the herbs and theh greens; toss well. Juice the lemon and add to the bowl with 1/3 cup of olive oil. Toss and season to taste with salt and pepper. Garnish each serving with a crouton.