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Greens and Fresh Herbs Salad, Shallot Dijon Vinaigrette

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Greens and Fresh Herbs Salad, Shallot Dijon Vinaigrette

This salad is just plain simple and delicious. A handful of garden-fresh herbs tossed between very small torn pieces of romaine lettuce greens lends a clean, distinctive flavor perfect as a starter or for a light, refreshing meal on a hot summer day. 

fresh thyme

It has been hot in Las Vegas. Very hot. The desert though also provides for no humidity and daily offers respite in the early morning and late evening hours comfortable enough for walking, hiking, or enjoying mountain views just sitting outside.

fresh chives

As midday sun daily covers the sky feeling mere miles away it has admittedly been a delightful surprise in the side yard garden prolific with many fresh herbs. The chives need top tip snipping to cut off bits of sunburn but besides that, provided you keep clipping you are rewarded with continual growth.

fresh basil, mint, and rosemary

Rosemary grows wild in Las Vegas and regularly accents as a shrub both upright and elongated around homes and dotting between cactus along many trails.

romaine leaf

Garden lettuce greens also grow well here in the spring until early summer similar to the east coast. August has passed that deadline so today’s salad contains a large-sized head of fresh romaine.

In the past, I’ve shared a red leaf spring lettuce with herbs from the garden using Garden Planter lettuce in a lemon poppyseed vinaigrette along with a lovely Spring Salad with Mustard Vinaigrette.

In this salad, the romaine takes about ten minutes to prep tearing the green leaves into very tiny pieces which better highlights with the small fresh herbs while letting each of the flavors to burst through.

shallot Dijon Vinaigrette

I love preparing shallot Dijon vinaigrette as it feels so French, especially tossed with fresh scented herbs. I like to keep it light though so the flavors don’t compete with the salad flavors.

two and a half lemons

Chopping up some stale baguette slices then frying in butter until golden brown serves as the crunchy crouton topping. The topping also provides a modern twist as those little bread crumb toppings are trending these days.

I’ve been using feta crumbles for the finish but the feta was all gone when I went to photograph today so I alternatively used blue cheese, you can use whatever you have on hand, even some grated Parmesan would work well. Bon Appetit.

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