Super Green Salad


Here's a fresh and assertive little salad perfect for serving with Chef Michael P. Clive's Sunday roast chicken.

Super Green Salad by Chef Michael P. Clive


1 head romaine, outer leaves removed, rest torn into bite sized pieces
1/2 cup baby arugula
1/4 cup picked parsley leaves
3 tbsp picked tarragon leaves
2 tbsp chopped chives
4 radishes , very thinly sliced

3 tbsp Dijon mustard
1 tbsp capers, finely chopped
1 tbsp lemon juice
1/2 cup olive oil
to taste salt and pepper


  1. Whisk together dressing ingredients in small bowl.
  2. Combine salad greens, herbs and radishes in large mixing bowl. Pour over dressing and toss well to coat. Serve immediately.

Yield: Serves 4 as a side dish


Also on CBC