All-Green Fresh Herb Salad

Serves

A selection of tender, flavorful baby greens and fresh herbs makes our Earthbound Farm Herb Salad mix a perennial favorite. Here we've capitalized on the clean, bright flavor of herbs by adding Italian parsley, tarragon and celery leaves to the mixture. Dressed with a very tasty vinaigrette, this all-green salad is a terrific palate cleanser for a hearty meal.

Ingredients

3 tablespoons unseasoned rice vinegar
2 tablespoons fresh lemon juice
2 tablespoons caper juice
1 tablespoon dry red vermouth
2 teaspoons finely minced shallots
1 anchovy fillet (mashed to a paste)
1 teaspoon Dijon mustard
1 teaspoon Freshly ground black pepper
1/2 cup canola oil
1/4 cup extra-virgin olive oil
5 ounces Earthbound Farm Organic Herb Salad
1/2 cup fresh Italian parsley (leaves only)
1/4 cup fresh celery leaves (chopped if very large)
2 tablespoons fresh tarragon leaves

Directions

To make the vinaigrette: Place all of the ingredients, except the canola and olive oils, in a food processor and pulse to combine. With the machine running, slowly add the oils in a thin, steady stream to emulsify the dressing. Season to taste with salt and more pepper as desired. The vinaigrette can be refrigerated, covered, for up to 2 months. Let it return to room temperature before using.

Place the salad greens, parsley, celery, and tarragon leaves in a large salad bowl and toss to combine. Add 1/4 cup of the vinaigrette to the greens and toss to coat. Taste and add more dressing as needed, then toss again. Serve immediately