Herb & Berry Salad with Lemon Vinaigrette

By Jeanelle Mitchell

In many Mediterranean countries, fresh herbs are used as primary salad ingredients. Enjoy this refreshing, versatile herb salad by experimenting with the berries, nuts, cheeses, and herbs of your choice. Buy the freshest ingredients you can find. Serve this salad “European style,” after the main course, or arrange lamb chops or slices of grilled steak on top for a satisfying and stunning main course salad. Serves 6

2 tsp (10 mL) grainy mustard or Dijon mustard
1 tsp (5 mL) liquid honey
1/3 cup (80 mL) fresh lemon juice
1/3 cup (80 mL) extra virgin olive oil
freshly ground pepper
2 heads Boston or red leaf lettuce, torn into bite-sized pieces
1/2 cup (125 mL) torn fresh basil
1/2 cup (125 mL) coarsely chopped fresh parsley
1/2 cup (125 mL) chopped fresh cilantro
1/4 cup (60 mL) chopped fresh mint
1/2 cup (125 mL) feta, chèvre, or blue cheese
1/2 cup (125 mL) berries (blackberries, strawberries, raspberries, or blueberries)
1/2 cup (125 mL) chopped toasted pecans, pistachios, or pine nuts

  1. For the vinaigrette: combine mustard, honey, and lemon juice in a small bowl. Gradually whisk in olive oil until well combined and season with pepper to taste.
  2. Just before serving, place lettuce, basil, parsley, cilantro, and mint in a large salad bowl. Toss with vinaigrette. Add cheese, berries, and nuts. Toss gently to coat. You can also divide the herb salad among 6 individual plates and top each with cheese, berries, and nuts.

Recipe courtesy of Whitecap Books. To read my review of “For the Love of Salad” please click here.