Leafy No-Lettuce Salad
A sophisticated salad combining fresh stone fruit, crunchy nuts, and blue cheese with an array of mixed leafy greens and herbs, dressed in a bright lemon-shallot vinaigrette. Perfect for a refreshing summer meal.
6 servings
45 min
Ingredients
- •¼ cup fresh lemon juice
- •2 tablespoons minced shallot
- •to taste Kosher salt and freshly ground black pepper
- •¼ cup olive oil
- •3 whole nectarines, plums, or peaches
- •1 cup almonds, pistachios, or hazelnuts
- •1 cup crumbled blue cheese
- •8 cups mixed leafy greens
- •1½ cups chervil sprigs
- •1 cup assorted tender herb leaves
- •tarragon
- •mint
Cooking Instructions
- 1.
Mix lemon juice and shallot in a small bowl and season with salt and pepper. Let macerate for 30 minutes. Whisk in 1/4 cup oil and season to taste with salt and pepper. Whisk in more oil if dressing is too tart.
35 min
- 2.
Arrange nectarine slices on a serving platter. Scatter almonds and blue cheese over. Combine all greens and herbs in a large bowl. Add dressing to coat (amount needed will vary depending on greens used). Season to taste with salt and pepper. Toss greens and arrange over nectarine mixture.
10 min