Elegant Greens Salad with Roasted Vegetables and Fine Herbs
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Servings
4
Yield
4 servings
Calories
Approximately 200 calories
Our Elegant Greens Salad with Roasted Vegetables and Fine Herbs is a symphony of flavors and textures that celebrates the bounty of the garden.
This dish artfully combines the crispness of noble greens like arugula, spinach, and frisée with the rich, caramelized depth of roasted vegetables such as bell peppers, zucchini, and cherry tomatoes.
A sprinkle of fine herbs, including chervil, tarragon, and parsley, adds a layer of sophistication, while a light vinaigrette dressing ties all the components together.
Perfect as a standalone meal or as a side to a more substantial dish, this salad is designed to impress, offering a healthy, yet indulgent, option for any occasion.
Ingredients
- 2 cups of arugula
- 2 cups of baby spinach
- 1 cup of frisée, torn into bite-sized pieces
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 cup of cherry tomatoes, halved
- 1/4 cup of extra virgin olive oil, plus extra for drizzling
- 2 tablespoons of balsamic vinegar
- 1 teaspoon of Dijon mustard
- 1 tablespoon of fresh chervil, chopped
- 1 tablespoon of fresh tarragon, chopped
- 1 tablespoon of fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (205°C).
- Toss the bell peppers, zucchini, and cherry tomatoes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25 minutes, or until tender and caramelized.
- In a large salad bowl, combine the arugula, baby spinach, and frisée.
- For the dressing, whisk together 1/4 cup of olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl.
- Once the vegetables are roasted, let them cool slightly before adding them to the greens.
- Drizzle the dressing over the salad and gently toss to combine.
- Sprinkle the chopped herbs over the top of the salad and serve immediately.
Tips & Tricks
- Roasting the vegetables ahead of time and storing them in the refrigerator can save on preparation time.
- The salad dressing can be made in advance and kept refrigerated. Shake or whisk well before using.
- Feel free to experiment with different roasted vegetables based on seasonality and personal preference.
- For an added touch of luxury, sprinkle some edible flowers or shaved Parmesan over the salad before serving.
Mise en Place
Ingredients
Utensils
- Arugula
- Baby spinach
- Frisée
- Red bell pepper
- Yellow bell pepper
- Zucchini
- Cherry tomatoes
- Extra virgin olive oil
- Balsamic vinegar
- Dijon mustard
- Fresh chervil
- Fresh tarragon
- Fresh parsley
- Salt and freshly ground black pepper
- Oven
- Baking sheet
- Large salad bowl
- Small bowl for dressing
- Whisk
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