Soft Herb Salad Recipe (2024)

This salad is perfection exactly as written!! Do not add tomatoes, goat cheese or ANYTHING!!!

Delightful salad by itself or with additions. Sliced fresh tomatoes with this salad piled on top is delicious and pretty. Another time I roasted Muscadine grapes and added them to the salad with a sprinkling of blue cheese.

Made this for Thanksgiving dinner. I liked it a lot, my family was less happy. It was a good compliment to the heavier food while packed with flavor. Should have cut the recipe in half for our small family. A really nice dinner party salad!

The person at the herb store said pink peppercorns aren't peppercorns at all, they're related to cashews. So maybe skip those if you're serving someone with a nut allergy.
This salad is great. I took it to a dinner party and everyone raved about it -- which is saying something for a salad. I left out the almonds/butter, since it would be too difficult to do at someone's house, and added crumbled goat cheese instead.

BTW, with lots left over, I rinsed it off and stored in a container in the 'fridge. It kept well (without the lemon juice) and was fine to eat as salad and on turkey sandwiches for the rest of the weekend: no browning, wilting, etc. Great flavor and sturdier than you might expect.

Another yes to the pumpkin seed substitution. I think toasting them would be especially nice.

I added pomegranate seeds for color and sweet crunch. This salad was a BIG hit.

This salad is wonderful. It does a bit of prep work for all the herbs, but what a hit.

I had some doubters but everyone loved this salad. I made the dressing ahead of time (with the butter and all). So fresh and delicious!

I was asked to bring a salad for a dinner by a friend who is an excellent cook. I am not a great cook, I was very worried. How do you make a salad stand out against a good cook's crown roast?! Well.....look no more!!.THIS IS IT!!. The combination of textures and flavors of the soft greens was so tasty and exciting. The simple dressing is poured in and tossed just before going on the table. I received soooo many compliments . I would eat this salad any day , any time. Definitely a BIG WINNER!!

Great salad! So refreshing. I used a lot less dressing though. It’s a preference.

Delicious! I've made this several times and it's always a winner. I use half the cilantro and twice the parsley. I found it's just as delicious if I forgo the butter and use olive oil instead. Unlike most green salads, leftovers of this keeps well until the next day.

refreshing, bright, delicious!so simple yet so flavorful. agree that perfect as is but can also use whatever herbs you like most. wouldn't add any cheese or anything else.One time I forgot the arugula and used little gem lettuce and it was still a crowd pleaser.

Absolutely divine. The butter makes it a pretty rich salad and I didn’t even add a protein though it would be wonderful alongside just about any protein you choose. I used mint instead of basil and that’s what I’d recommend—both refreshing and filling

Was just wonderful and regretted not making more. Nicely paired with shrimp scampi.

Had a cilantro averse guest, so used all parsley instead of cilantro and parsley. It was pretty tasty and refreshing, but a lot of work.

Skipped the cilantro because one guest hates it and upped the arugula. I was skeptical until the last minute, but the assembled salad was sooo good.

Based on what I had, I used parsley, dill, arugula and butter lettuce. I was skeptical until the very last moment, but the salad came together beautifully.

How much, if at all, do you chop up the herbs and lettuce?

I did chop all the herbs, and mixed the dressing ingredients together before adding to the salad. Very tasty and many people at the party asked for the recipe.

I really loved this salad - so fresh, bright, light and flavorful! Used the red chile flakes because that's what I had on hand.

Made exactly as written to accompany The Barefoot Contessa’s Gazpacho. A five star recipe.

My husband called this "green heaven." It was my first time making it and it is a winner. He tastes cilantro as soap, so I omitted it and kept the rest of the ratios, using butter lettuce in place of purslane. Skipped the butter and toasted the nuts dry, adding a bit of ground thyme, orange juice, and honey to the lemon / olive oil mixture. Divine. Ate it with Alison Roman's slow roasted salmon. Not a drop of salad left between us.

I had some doubters but everyone loved this salad. I made the dressing ahead of time (with the butter and all). So fresh and delicious!