New This Month

Herb Salad

  • Servings: 4


  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • Coarse salt and freshly ground pepper
  • 1 cup firmly packed fresh flat-leaf parsley leaves
  • 1 cup firmly packed fresh curly-leaf parsley leaves
  • 1/2 cup firmly packed fresh mint leaves
  • 4 ounces Boston or Greenleaf lettuce, torn into bite-sized pieces


  1. In a large bowl, whisk together olive oil and lemon juice until combined; season with salt and pepper. Add parsleys, mint, and lettuce. Toss to combine.

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