Spring greens always get me inspired for a summer long of delicious lunch salads. One of the best ways to kick up a vinaigrette is with some beautiful, fresh herbs. I pretty much can't get enough dill - any time. This salad is best with fresh from the garden veggies - still warm after a washing or just let your veggies lose the chill of the fridge - all the flavors meld best at room temperature. Feel free to adjust the ratio of your vegetables, depending on what you like best. —meganvt01
two large salads or four side salads
dill, minced (no stems)
clove garlic, minced
white balsamic vinegar
freshly ground black pepper
fresh lettuces, any variety, washed and torn into bite sized pieces
radishes, tops and tails removed, cut in half and then sliced thinly
small seedless cucumber, ends removed, halved and slice into half-moon shapes (1/3 inch thick)
10 - 15
cherry, grape, or pear tomatoes, halved
cooked chicken - cubed ( you can even use good quality deli sliced chicken)
In This Recipe
On your cutting board, sprinkle your salt over the minced garlic. With the back of a fork, mash the garlic and grind it up with the salt. This helps release the flavor and makes the garlic a paste so you don't end up with a big bite of garlic.
Combine the salted garlic with the rest of the ingredients and whisk or shake in a closed lid bowl. Adjust seasonings to your taste. (I used the whole 2 T of dill - see what works for your palate by adding 1 T at first and then go all in!)
To cook the eggs (perfectly) - in a large saucepan put the eggs with cold water. On high, bring the water to a boil. Turn off the heat, remove the saucepan and let the eggs sit for 11 minutes.
Drain the eggs, cool them with some cold water - but you don't want them cold. While still slightly warm, peel the eggs. Slice them into quarters and sprinkle with salt and pepper.
Compose your salad starting with a base of lettuce. End with the eggs on top. Spoon over your desired amount of dill vinaigrette!