This bistro-inspired salad is designed to take advantage of all the lovely greens and herbs that are in season right now, at your local farmers market or possibly even in your garden, if the deer haven’t gotten to it first. I used a mixture of greens I bought and herbs and arugula from the garden. Any combination of salad greens will work, but look for the tender baby greens to get the full wow factor.
The rest of the salad is fairly straightforward, but with salads, simplest is best. This was delicious alongside smoked turkey and a potato salad for an early summer evening meal on the patio.
Mixed Summer Salad
Time to make: ~30 minutes, including time to boil the eggs and make the croutons
Yields: 8-10 servings
- Selection of mixed baby greens and herbs, washed and dried — I didn’t measure this out, just filled up my large salad bowl with greens. Be creative in the selection, and include lots of fresh herbs, such as basil, flat-leaf parsley and arugula.
- 3 carrots, peeled
- 1 generous tsp. Dijon mustard
- 4 tbsp. good-quality red wine vinegar
- 6 tbsp. extra-virgin olive oil
- salt and pepper to taste
- 2 eggs, hard-boiled
- 2-3 cups day-old French bread, cubed
- olive oil and coarse salt for the croutons
Julienne or shred the carrot using a mandoline or food processor — you’re aiming for fine shreds. Toss with the greens and herbs in a large salad bowl.
Whisk together the mustard, vinegar, olive oil, salt and pepper. Toss the dressing with the mixed greens until the leaves are just glistening. (You may not need all of the dressing. Reserve the remainder for passing at the table.)
Peel the hard-boiled eggs and chop small. Toss with the greens.
Heat a generous amount of olive oil over medium-high in a large skillet. Add the bread cubes and sprinkle with coarse salt. Brown the cubes on all sides, stirring frequently, until crisp. Add to the salad and serve immediately.
Note: All of the salad components can be prepared ahead of time. However, do not dress the salad or add the egg and croutons until just before serving.