Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Forty Shades of Green Salad

Scott Phillips

Servings: four.

I named this light, refreshing salad after a famous song by Johnny Cash about Ireland. It’s a nice starter or side for spring menus.

Ingredients

For the vinaigrette:

  • 3 Tbs. extra-virgin olive oil
  • 1 Tbs. plus 1 tsp. fresh lime juice
  • 1 tsp. honey
  • Big pinch of kosher salt
  • 1 coarse grind of fresh pepper

For the salad:

  • 1 large head Boston lettuce, largest outer leaves and damaged leaves removed, washed, dried, and torn into bite-size pieces
  • 3/4 cup loosely packed fresh parsley leaves (I like a mix of flat and curly)
  • 1 large (or 1-1/2 small) Belgian endive, damaged leaves removed, halved lengthwise, cored and thinly sliced crosswise (1/4 inch)
  • 2 to 3 scallions (white and light green part only), very thinly sliced on the diagonal
  • 1 small ripe but firm avocado

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 200
  • Fat Calories (kcal): 150
  • Fat (g): 17
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 0
  • Sodium (mg): 130
  • Carbohydrates (g): 12
  • Fiber (g): 8
  • Protein (g): 4

Preparation

Make the vinaigrette:

  • In a small bowl, combine all the vinaigrette ingredients and whisk until thoroughly emulsified (it will look creamy).

Make the salad:

  • In a large mixing bowl, combine the lettuce, parsley, endive, and scallions. Gently toss the greens thoroughly with about 2 Tbs. of the vinaigrette. Mound the greens onto four salad plates (white looks nice), arranging any endive and parsley pieces that have fallen to the bottom of the bowl on top.
  • Cut the avocado in half and remove the pit. Slide a large spoon between the skin and flesh to peel each half. Slice the avocado halves crosswise in very thin half-moons (1/8 inch thick).
  • With the flat side of a chef’s knife, transfer the avocado halves to the mixing bowl, fan them out slightly, drizzle over another 1 Tbs. of the vinaigrette, and gently toss just to coat the avocado, keeping the slices somewhat together. Arrange a little pile of avocado slices on one quarter of the salad, propped up against the mound of leaves. Drizzle the whole salad with a tiny bit more vinaigrette and serve right away.

Reviews

Rate or Review

Reviews

  • lynnetta | 02/02/2018

    This is a great simple salad. Every time I serve it I am asked for the recipe. It goes with just about everything and the salad dressing is divine.

  • mbittin | 03/04/2017

    Refreshing salad with light dressing. Perfect for pairing with grilled foods.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Santa Fe, NM (509)

Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks