Leafy No-Lettuce Salad
- 1/4 cup fresh lemon juice
- 2 tablespoons minced shallot
- Kosher salt and freshly ground black pepper
- 1/4 cup (or more) olive oil
- 3 nectarines, plums, or peaches, halved, pitted, thinly sliced
- 1 cup (scant) almonds, pistachios, or hazelnuts (about 4 ounces), toasted, chopped
- 1 cup crumbled blue cheese (about 4 ounces)
- 8 cups mixed leafy greens (such as purslane, mache, baby kale, watercress, and tatsoi)
- 1 1/2 cups chervil sprigs
- 1 cup (packed) assorted tender herb leaves (such as anise hyssop, tarragon, and mint)
- 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.
- 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.
lemon juice, shallot, kosher salt, olive oil, nectarines, almonds, blue cheese, mixed leafy greens, chervil sprigs, herb
Taken from www.epicurious.com/recipes/food/views/leafy-no-lettuce-salad-395480 (may not work)