Here's a fresh and assertive little salad perfect for serving with Chef Michael P. Clive's Sunday roast chicken.
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
Dressing3 tbsp Dijon mustard
1 tbsp capers, finely chopped
1 tbsp lemon juice
1/2 cup olive oil
to taste salt and pepper
- Whisk together dressing ingredients in small bowl.
- 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