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Organic Herb Salad with Simple Lemon Vinaigrette
From Peace Meals, courtesy of Monica Pope
Simple Lemon Vinaigrette (makes 2¼ cups)
1/8 cup lemon juice
2 cups olive oil (not extra virgin)
2 teaspoons sugar
2 teaspoons kosher salt
1 teaspoon white pepper, ground finely
Salad:
Approximately ¼ cup of each of the following organically grown herbs:
Italian flat leaf parsley leaves
Basil leaves, torn
Chives, snipped to ¾-inch long
Chervil leaves
Cilantro leaves
Dill springs
Tarragon leaves
Salad burnet leaves
Lemon balm
1 head butter lettuce, separated into cups
Organically grown edible flowers (pansies, borage, chive blossoms, nasturtiums or calendulas)
Whisk together all the vinaigrette ingredients in a small bowl; set aside. Pick and clean the herbs (leaves should be whole except for large basil leaves, which can be torn in half). Dress the herbs and butter lettuce lightly with the Simple Lemon Vinaigrette. Place the butter lettuce leaves on each plate so that they form a cup. Fill the lettuce cup with the herbs. Pick the petals off of the flowers and sprinkle over the herbs. Makes 4 to 6 salads.
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