Spring is supposed to be here by now, no? It’s April for god’s sake.
Well, I’ve declared war against the winter that lingers on the east coast. Here is a salad of Spinach and Romaine with Fresh Herbs that will give you just the bit of Spring you crave and frankly need.
I realize that I am probably two months away from having my herb garden in the back yard and that this salad is comprised of ingredients largely shipped to the market from California. But a girl has got to have her herbilicious greens NOW.
I wanted the crunch of romaine with the taste of spinach so both went into the salad bowl. I then tossed in a hefty and overflowing tbsp each of chives, basil, flat parsley and dill. And no salad is complete without some salty good fat so just a bit of feta and some assorted olives went into the bowl. I dressed this green concoction up in a very simple mustard vinaigrette (oil, vinegar, mustard and salt and pepper). This Spinach and Romaine with Fresh Herbs WAS the taste of Spring even if Old Man Winter seems to be sticking around longer than he should!
- 4 cups baby spinach
- 4 cups chopped romaine
- 1 - 1½ tbsp chopped chives
- 1 - 1½ tbsp chopped parsley
- 1 - 1½ tbsp chopped basil
- 1 - 1½ tbsp chopped dill
- ¼ cup crumbled feta
- ⅓ cup assorted olives
- 3 tbsp olive oil
- 2 tsp sherry vinegar
- 2 tsp dijon mustard
- Salt and pepper to taste
- Combine salad ingredients in large salad bowl.
- Whisk together the dressing until vinegar and mustard is evenly distributed within the oil. Grind sea salt and black better to taste.
- Use ⅔ of the dressing and toss. Add remaining dressing if needed.
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