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Dijon-Herb Salad

A quick salad where an herbal infusion piques your buds!
  • 3 tablespoons balsamic vinegar
  • 1 shallot, minced
  • 1 teaspoon each of minced fresh tarragon, thyme and basil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper (medium to coarse grind)
  • 1/2 cup good quality extra virgin olive oil
  • 25 – 30 medium sized string beans, ends trimmed
  • 1 cup cherry tomatoes cut in-half
  • 5 ounces mixed baby greens
  • 8 large basil leaves, cut into a chiffonade (thinly sliced)
  • 1 lemon
  • parmigiano-reggiano for grating

In a skillet with water, generously salted with kosher or sea salt at a simmer, blanche string beans until tender, about 4 – 5 minutes. Remove and drain (dry) on paper towel or cloth.

Into a mediium bowl, combine vinegar, shallots, dijon mustard, minced herb mixture, salt, and pepper.  Whisk well making sure salt is dissolved and incorporated.

While whisking, drizzle olive oil until vinaigrette comes together (emulsified).

Into bowl of mixed greens, place string beans and cherry tomatoes.

Drizzle vinaigrette over salad and gently toss to thoroughly coat lettuce.

Using a micro-plane, rain fresh lemon zest across top of salad.

Using same micro-plane, rain freshly grated parmigiano-reggiano cheese over salad, tossing to combine and repeat with one more layer.

Serve and enjoy!


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