Green Salad With Dill Vinaigrette
Published Nov. 14, 2021
- Total Time
- 15 minutes, plus 30 minutes’ chilling
- Rating
- Comments
- Read comments
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Ingredients
- 1large garlic clove, finely grated
- 1tablespoon rice vinegar
- 1romaine heart
- 2packed cups arugula
- 2packed cups fresh parsley leaves with tender stems
- 3tablespoons extra-virgin olive oil
- 2tablespoons finely chopped fresh dill
- ½teaspoon fish sauce, Worcestershire sauce or soy sauce
- Pinch of granulated sugar
- Salt and black pepper
Nutritional analysis per serving (4 servings)
117 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 2 grams protein; 277 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl or measuring cup, combine the garlic and rice vinegar, and set aside to mellow out.
- Step 2
Meanwhile, trim the root end off the romaine heart and chop lettuce crosswise into bite-size pieces. Add the romaine, arugula and parsley to a large bowl or salad spinner. Fill with cold water, swish the greens, then lift the spinner basket (or lift the greens out and transfer to a colander in the sink) and drain the water. Repeat 2 to 3 more times, or until the water runs clear and no grit remains. Spin-dry the greens or dry them very well by laying them out on a large kitchen towel, folding the towel in half and gently patting down to remove moisture. Rinse and dry the large bowl, and return the greens to the bowl, cover with the damp kitchen towel and refrigerate until cold, at least 30 minutes. (Greens washed, dried and covered this way can be refrigerated for up to 24 hours.)
- Step 3
When you’re ready to serve, finish the vinaigrette: To the garlic and vinegar, add the olive oil, dill, fish sauce, sugar and 1 tablespoon cold water, and season generously with salt and pepper. Whisk until well combined.
- Step 4
Add a couple of tablespoons of the vinaigrette to the salad greens, and toss, adding more as needed to evenly coat. The salad should be lightly dressed, not drowned. Taste for seasoning, adjusting with more salt and pepper as desired.
Private Notes
Comments
A trick: I pull the bowl of washed and spun greens out of the fridge to assemble the salad, and set them aside for an instant on the damp towel. I dress the inside of the chilled bowl with barely enough salad dressing to coat the inside lightly. Drop the greens in the bowl, lift/toss/stir until the leaves pick up a sheen of dressing. Serve.
A simple dressing: just before serving, add washed still damp cool greens to a bowl. Sprinkle with good salt - ¼ tsp to start. Splash favorite vinegar over the salted greens - 1 Tbsp at first. Toss everything, then taste a leaf to see if the salt/vinegar ratio is tasty. (Damp greens dilute the acidity) Adjust if necessary or add more, if the leaves are not all delicately flavored. When the balance is pleasing, sprinkle with olive oil, maybe 2 Tbsp. and toss again. Decorate with add-ins.
Zyliss salad spinners are the best. Try to find one with the cord, not the button. My mom worked for Dow Chemical and always used a drop of detergent in the salad wash because of pesticides. Wash and dry enough for 2-3 meals, and keep them in a plastic bag in the fridge from which you've squeezed out all the air. No excuses not to have great salad.
Great salad with lots of potential. I mixed in craisins and grated asiago cheese, and then topped with avocado and cucumber slices. The dressing was on the milder side. Perhaps I under-salted it. The bulk of the time is prepping the lettuce. If in a rush, purchase pre-washed and cut. Prepare more greens than you need. Recipe itself makes a lot of dressing. Dress only a portion of greens for the meal. Then you'll have great fresh leftovers.
Delicious. Added an avocado and parm. Served next to grilled halibut - simple and lux.
Lidey’s chopped salad is one of my favorite NYT recipes of all time, and it’s a tough act to follow. I really like the dressing for this salad, and it paired nicely with a quiche that I made for lunch. I kept thinking I’d add cucumber, chickpeas, croutons, avocado, olives, etc. Then I realized I was recreating Lidey’s chopped salad…but with Eric’s dressing.
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