The dressing is what shines about this easy salad. Make it ahead and use any of your favorite veggies for a quick meal fix.
If you love cheese in your salad, goat cheese would be a perfect fit!
If you don’t have champagne vinegar, then white wine vinegar, sherry vinegar or white balsamic vinegar would all work well too.
Created by: Emily Wilson
Tags: Egg, Nuts, Onion, American, French, Appetizer, Side Dish, Salad, Vegetables, Brunch, Quick & Easy, Kid Friendly, Dinner Party, Healthy, Weeknight, Easy, Soy
- Prep & Cook
- Add to Groceries
Ingredients
- Baby Spinach
3 Ounces - Cherry Tomatoes
1 Cup - English Cucumber
1 Cup - Fresh Chives
1/4 Cup - Fresh Lemon Juice
1 Tablespoon - Fresh Parsley
1/4 Cup - Garlic
1 Clove - Romaine Lettuce
4 Cups - Shallots
1 Tablespoon - Almonds, Raw And Crushed
1/3 Cup - Black Pepper
- Kosher Salt
- Champagne Vinegar
3 Tablespoons - Extra Virgin Olive Oil
1/4 Cup - Mayonnaise
2 Tablespoons
Kitchen Equipment
- Food Processor
- Chef’s Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- 1 Mixing Bowl, Large
Prep Steps
- Cut the end off the head of romaine and chop into 1 inch dice to measure the indicated amount. Place in a large mixing bowl or salad bowl.
- Roughly chop the baby spinach. Add to the lettuce.
- Cut the cucumber into bite-size cubes to measure the indicated amount. Add to the lettuce and spinach.
- Slice the cherry tomatoes in half to measure the indicated amount. Add to the lettuce, spinach and cucumber.
- Prepare a food processor with the blade attachment.
- Smash the garlic under the side of your chef’s knife to remove the peel. Add to the food processor and process until finely chopped.
- Roughly chop a shallot to measure the indicated amount, then add to the garlic. Process until finely chopped.
- Add chives and fresh parsley to the bowl of the food processor. Process until finely chopped.
Cook Steps
- Add lemon juice and champagne vinegar to the food processor. Process until ingredients are well combined. Add the mayonnaise and process again, then keep the motor running and drizzle in the olive oil. Season with salt and pepper to taste.
- Add the crumbled almonds to the salad, and drizzle the dressing over the top. Toss to combine all the ingredients.
- Transfer the chopped salad with creamy herb vinaigrette to a large serving bowl or dinner plates. Ready to eat!