Garden Planter 'Salad Bowl Red' Lettuce Leaves, Fresh Herbs, Lemon Poppy Seed Vinaigrette

By á-73576

Fresh Lettuce Leaves and Herbs from the Home Garden

Ingredients

• For the Salad:
• 8 cups baby red leaf lettuce, approximately 2 cups per person ('Salad Bowl Red' is the variety)
• 1/8 cup fresh parsley, chopped
• 6-8 sprigs fresh thyme, leaves removed from stem then chopped
• 6-8 fresh mint leaves, chopped
• 1 stem lemon verbena, about 14 leaves, removed from stem and chopped
• 6-8 fresh basil leaves, chopped
• For the Lemon Poppy Seed Vinaigrette
• 2 pinches sugar
• juice of 1 whole lemon
• 1 scant tablespoon white wine vinegar
• 1/2 cup extra virgin olive oil
• 1 teaspoon poppy seeds
• 1/2 teaspoon kosher salt, or more to taste

Details

Servings 4
Adapted from spicedpeachblog.com

Preparation

Step 1

For the Salad
Clean lettuce leaves and dry, a salad spinner is helpful if desired. Break lettuce leaves into small pieces and place into a bowl. Add fresh chopped herbs into the salad bowl, tossing well together with the lettuce. Drizzle an 1/8 cup Lemon Poppy Seed Vinaigrette into salad adding more a little at a time to desired flavor.

For the Lemon Poppy Seed Vinaigrette
Into a glass bowl sprinkle in a couple small pinches of sugar then pour in the white wine vinegar and fresh lemon juice. Whisk in the extra virgin olive oil vigorously a little at a time to emulsify then add in poppy seeds, stir, sprinkle in the kosher salt, whisk again and check seasoning adding extra salt or a bit more sugar if desired. Vinaigrette may be kept refrigerated for up to five days.