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!
Servings: 4
Calories: 119kcal
Ingredients
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
Instructions
- 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.
Notes
Ingredient Notes:
Equipment: Salad Spinner | Mixing Bowls
- 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.
- 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
Nutrition
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