New This Month

Green Salad with Tarragon and Mint

An uncomplicated salad showcases the season's lettuces and herbs.

  • Servings: 8

Source: Martha Stewart Living, July 2009


  • 1 tablespoon white balsamic vinegar, or white-wine vinegar
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 14 cups (7 ounces) mixed baby greens
  • 1/2 cup fresh tarragon
  • 1/2 cup fresh mint
  • Coarse salt and freshly ground pepper


  1. In a large bowl, whisk together vinegar and lemon juice. Pour in olive oil in a slow, steady stream, whisking constantly until emulsified. Add greens and herbs, and season with salt and pepper. Toss to coat.


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