Herb Salad with Shaved Parmesan
This simple herb-filled salad is bursting with flavor! Fresh mint, watercress, dill, chives, and parsley are tossed with an assertive lemon, vinaigrette then topped with shaved parmesan cheese. This salad a must-have in your recipe rotation!
Prep Time15 minutes mins
Cook Time0 minutes mins
Course: Salad
Cuisine: American
Servings: 4
Calories: 119kcal
Salad
- 1 c parsley leaves
- 1 c mint leaves
- 1 c torn dill
- 2 c watercress thin stems and leaves only
- 1/2 c snipped chives
- 1/2 shaved parmesan cheese use a vegetable peeler to shave long ribbons of fresh Parmesan
Dressing
- 1 tbsp dijon mustard
- 2 tbsp lemon juice
- 3 tbsp olive oil
- zest from one lemon
- salt and pepper
Wash the herbs in ice-cold water and spin dry in a salad spinner, then lay them out on a towel to air-dry for a little while.
To make the dressing whisk together the dijon mustard and lemon juice and zest then slowly stream in the olive oil. Season with salt and pepper.
Toss all of the herbs, watercress, and shaved parmesan cheese together with the dressing. Season with salt and pepper and serve immediately.
Ingredient Notes:
- Herbs: You can use a variety of different herbs or tender baby lettuces for this salad like cilantro, chervil, arugula, basil, or tarragon.
- Parmesan Cheese: Feel free to omit the cheese for a dairy-free, vegan salad.
Prepping This Salad Ahead:
- To prep this salad in advance, wash and dry the herbs and make the vinaigrette but keep them separate. Toss just before serving.
Equipment:
Salad Spinner | Mixing Bowls
Calories: 119kcal | Carbohydrates: 5g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 71mg | Potassium: 318mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3413IU | Vitamin C: 47mg | Calcium: 102mg | Iron: 3mg