Recipe: Catch-All Herb Salad With Lemon-Sage Vinaigrette From the Kitchen Window column

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.

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


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.