Herbs may be some of the most nutrient dense foods to come from your garden, and they pack a serious flavor punch. I love to use fresh herbs as a leafy green in the summer time when my garden is overflowing with them. I usually use half lettuce and half herbs as the base of my salad. Get creative with different herbs and vegetables to create the salad of your dreams.
For the Salad
1 head romaine lettuce, chopped
1 large bunch of fresh herbs, chopped: basil, tarragon, dill, or mint
1 handful edible flowers like nasturtiums or pansies optional
Simple Vinaigrette
¼ cup apple cider vinegar
1 heaped table spoon Dijon mustard
¾ cup extra virgin olive oil
Salt and pepper to taste
Place all ingredients in a mason jar and shake to combine. Dress the salad to your liking.
Tip: substitute apple cider vinegar with balsamic, red wine vinegar, champagne vinegar, etc to change the flavor profile. The options are endless!
