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Spring Herb Salad

Amy Maltzan
Course Salad, Side Dish
Servings 4 servings


  • 1 lemon juiced
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 6 tablespoons olive oil
  • 3 handfuls tender lettuce or salad greens
  • 1 scallion thinly sliced
  • 2 handfuls mixed spring herb leaves: any combination of parsley, chervil, dill, fennel fronds, mint, etc.


  • In the bottom of a large salad bowl, whisk together the lemon juice, mustard, salt and pepper. Whisking all the while, drizzle in the olive oil until emulsified.
  • Add the greens, scallion and herbs to the bowl. Gently toss to coat.
  • Taste, and add more salt or pepper if needed.


Note: Thinly sliced salad turnips, radishes, and/or sweet peas make a lovely addition to the salad.
Keyword herbs, salad, spring