Super Green Salad

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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

Ingredients

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

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

Preparation

  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

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