A load of herbs and a strongly flavored vinaigrette make this salad special. Choose either the soy or the nut vinaigrette depending on what appeals to you, what you’re serving the salad with, and what you’ve got on hand.

　　

Ingredients

makes 4 servings

　　1 cup assorted chopped mild fresh herbs, like parsley, dill, mint, basil, and/or chervil

　　2 tablespoons minced fresh chives

　　1/2 teaspoon minced fresh tarragon (optional)

　　6 cups mesclun or other greens

　　Soy Vinaigrette or Nut Vinaigrette (recipes follow)

　　

Step 1

Combine the herbs and greens; cover with a damp towel and refrigerate for up to 24 hours until ready to serve.

　　

Step 2

When you’re ready to serve, prepare one of the vinaigrettes and toss with the greens. Add more salt or lemon juice if necessary and serve immediately.

　　

Soy Vinaigrette

Step 3

Whisk together 1/2 cup grapeseed or olive oil, 1/4 cup fresh lemon juice, 2 tablespoons soy sauce, and a large pinch each of salt and pepper. Taste and add more salt if necessary (it may not be).

　　

Nut Vinaigrette

Step 4

Whisk together 1/4 cup hazelnut or walnut oil, 1/4 cup olive oil, 1/4 cup fresh lemon juice, and a large pinch each of salt and pepper. Taste and add more salt if necessary (it may not be).

　　From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.