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Spring Salad with Herbs


The greens amount to about 14 cups all told, but don't worry: They will disappear in no time. Recipe reprinted with permission from Maria Helm Sinskey, copyright 2012.

  • Prep:
  • Total Time:
  • Servings: 10

Source: Martha Stewart Living, April 2012


  • 2 heads escarole, trimmed and torn into bite-size pieces
  • 2 heads frisee, trimmed and torn into bite-size pieces
  • 8 Belgian endives, cored and cut into 1/2-inch pieces
  • 2 cups mixed tender fresh herb sprigs, such as tarragon, parsley, dill, and chervil
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1/2 teaspoon sugar
  • 2 tablespoons white-wine vinegar


  1. Place escarole, frisee, endives, and herbs in a large bowl. Drizzle with oil; toss to coat. Season with salt and pepper. Sprinkle with sugar, then toss again.

  2. Drizzle with vinegar, and toss. Taste, and adjust seasoning if necessary. Serve immediately.

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