NPR logo Catch-All Herb Salad With Lemon-Sage Vinaigrette

Recipes

Catch-All Herb Salad With Lemon-Sage Vinaigrette

This is a delicate, fresh salad that makes the most of spring and summer lettuces and herbs. Make this within a day or two of receiving your CSA box so the greens are still tender. Don't worry if you don't have everything — try to experiment a bit with what you do have (example: add more arugula if you don't have purslane), and add more vegetables such as raw grated beets or thinly sliced lemon cucumbers if you like. I call this a "catch-all" salad because nearly every herb or green has a home here, and you can adjust the quantities of each as desired.

Catch-All Herb Salad With Lemon-Sage Vinaigrette
Nicole Spiridakis for NPR
Catch-All Herb Salad With Lemon-Sage Vinaigrette
Nicole Spiridakis for NPR

Makes 4 to 6 servings

2 cups butter lettuce leaves

2 cups mixed greens (for example: baby spinach, miner's lettuce, watercress)

2 tablespoons basil leaves

1/2 cup flat-leaf parsley leaves

1/2 cup purslane

1/2 cup baby arugula

5 radishes, washed and thinly sliced (or 1bunch)

3 to 4 thin-skinned small carrots, scrubbed and sliced thinly lengthwise

Sea salt and freshly cracked pepper

Optional additions: sunflower seeds, sliced almonds, strawberries, feta cheese

Vinaigrette

1/2 cup olive oil

1/4 cup fresh lemon juice

1 garlic clove or 1 shallot, finely chopped

Pinch salt

2 tablespoons Dijon mustard

1 tablespoon honey

4 tablespoons chopped fresh sage

Tear the greens and herbs into bite-sized pieces, taking care not to bruise. Toss with the radishes and carrots. Season with salt and pepper.

For the dressing, whisk ingredients together until well blended, or place in a food processor and pulse well to combine.

Gently fold the dressing into the salad, tossing to lightly coat the vegetables.

We no longer support commenting on NPR.org stories, but you can find us every day on Facebook, Twitter, email, and many other platforms. Learn more or contact us.