This salad contains many of the chef's favorites: chervil, a mustardy lemon-vinaigrette, and sliced avocado to add silkiness.
Servings: Makes 6 servings
Ingredients 1 1/2 tablespoons fresh lemon juice2 teaspoons Dijon mustard2 teaspoons red wine vinegar1/8 teaspoon salt1/8 teaspoon freshly ground pepper3 tablespoons extra-virgin olive oil8 ounces mixed baby greens1/2 cup mixed fresh herbs (such as chervil, mint, basil, flat-leaf parsley, dill, cilantro or tarragon leaves)2 medium scallions , thinly sliced1 avocado , peeled and thinly sliced
In a large bowl, whisk together lemon juice, mustard, vinegar, salt, and pepper. Slowly whisk in olive oil until blended. Toss dressing with greens, herbs, and scallions. Add avocado slices and serve.
133 calories, 12.1 grams fat, 1.7 grams saturated fat, 0 mg of cholesterol, 88 mg sodium, 6.3 grams carbohydrate, 2.0 grams fiber, 2.3 grams protein