Salade de Lille

Kitchen Tested
  • Yield 4 servings
  • Prep 5 mins
  • Cook 0 mins

The best salad begins with a good, homemade dressing.



1/2 cup extra-virgin olive oil
2 to 3 garlic cloves, pressed
1/4 cup chopped basil, oregano, parsley or thyme
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/4 teaspoon salt
Freshly ground black pepper
6 cups mixed salad greens
1/4 cup grated Parmesan or asiago cheese


  1. Combine all ingredients, except salad greens and cheese, in a jar. Shake to blend. Place salad greens in a large bowl. Pour half the dressing over greens; toss.
  2. Sprinkle cheese on top; toss again. Store remaining dressing in refrigerator up to a week.  Makes 2/3 cup dressing.

Recipe courtesy of the Mott Family Farm.



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