Leafy No-Lettuce SaladRandy Harris
There's so much more to leafy greens than lettuce. Here, they're tossed with a light vinaigrette and spooned over sliced stone fruit, nuts, and blue cheese.
Recipe information
Yield
Makes 6 servings
Ingredients
1/4 cup fresh lemon juice
2 tablespoons minced shallot
Kosher salt and freshly ground black pepper
1/4 cup (or more) olive oil
3 nectarines, plums, or peaches, halved, pitted, thinly sliced
1 cup (scant) almonds, pistachios, or hazelnuts (about 4 ounces), toasted, chopped
1 cup crumbled blue cheese (about 4 ounces)
8 cups mixed leafy greens (such as purslane, mâche, baby kale, watercress, and tatsoi)
1 1/2 cups chervil sprigs
1 cup (packed) assorted tender herb leaves (such as anise hyssop, tarragon, and mint)
Preparation
Step 1
Mix lemon juice and shallot in a small bowl and season with salt and pepper. Let macerate for 30 minutes. Whisk in 1/4 cup oil and season to taste with salt and pepper. Whisk in more oil if dressing is too tart.
Step 2
Arrange nectarine slices on a serving platter. Scatter almonds and blue cheese over. Combine all greens and herbs in a large bowl. Add dressing to coat (amount needed will vary depending on greens used). Season to taste with salt and pepper. Toss greens and arrange over nectarine mixture.
