All the lettuce is up in the garden now, the herbs are in full glory too. I hear both begging me to make salad. I stopped by the farmer's market and picked up cucumber and carrot to make this simple salad with herb vinaigrette. A little effort to make the dressing, but it will keep a day or two on the counter and a week in the refrigerator, just getting a fuller taste over time. To impress yourself, just throw in a few nasturtiums or pansy flowers.
Herb Vinaigrette Dressing
¾ cup extra virgin olive oil
1/3 cup cider vinegar
1 teaspoon honey
l garlic clove crushed
2 ½ tablespoons chopped mixed herbs, such as parsley, chives, watercress, thyme, mint, basil or tarragon
Salt and freshly ground pepper to taste
Put all the ingredients in a jar. Salt and pepper to taste, Shake well. You may also use a food processor for a few seconds.
Substitution of wine vinegar or lemon juice.
Use about four cups of salad greens, grate finely one carrot, peel and seed the cucumber, add to greens. Toss with salad dressing.