Tossed Leaf and Herb Salad Recipe

This salad simply combines a variety of greens and does wonder with them in a delicious manner. Although a big bowl of cool greens is attractive enough to get the center of attention and the table, you may couple it up with anything like baked potatoes, sandwiches, pizza and any dinner or lunch. With no cooking involved, it is a great treat for those who want to eat good but light. For maximum freshness and crispness, make the salad just before serving and add the dressing at the very last moment. Follow our step by step guide for a wonderful treat to ourselves and loved ones.

Serving size: 6
Preparation time: 10 minutes
Utensils needed: Large Salad bowl


2 romaine or cos lettuces, cut across into thick slices
– 6 Lollo Rosso leaves
– ┬╝ cucumber, thinly sliced
– 12 large fresh basil leaves, roughly torn
-1 tbsp coarsely chopped fresh tarragon
– 5 large spring onions, thinly sliced
– 6 tbsp of balsamic vinaigrette
– salt
– Pepper (preferably freshly ground)


  • 1


    In a large bowl combine the Lettuce, Lollo Rosso, cucumber, herbs and spring onions. Make sure that the leaves are clean, properly washed and are dried on a porous surface. There should not be any water drops on the leaves when you make the salad. Water makes leaves wilt quickly and lose their crispness. You can also add chives to the vegetables.  Rubbing garlic on the sides of the salad bowl is another variation.

  • 2


    When you plan to serve, drizzle the dressing over the bowl. With clean hands toss together well so that the leaves get coated with the dressing. Serve immediately. Season with salt and pepper. Freshly ground pepper has an aroma that is seducing and tastes amazing so use that. Your salad is ready to bask in all the attention it is going to get at the dinner table.

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