Crunchy Herb Salad with Lemon-Lime Vinaigrette

September 24, 2024

This crunchy herb salad brings together the simple, fresh flavors of the garden in a way that’s both refreshing and satisfying. A mix of vibrant herbs forms the base, while crispy capers and toasted pine nuts add just the right amount of crunch, making every bite a pleasant surprise.

The salad’s appeal is in the details: crispy capers add a touch of saltiness and crunch, while toasted pine nuts bring a subtle nuttiness that perfectly complements the herbaceous greens. Tossed in a tangy lemon-lime vinaigrette, every bite delivers a burst of zest that’s balanced and refreshing.

Crunchy Herb Salad with Lemon-Lime Vinaigrette

Rated 5.0 stars by 1 users

A crisp mix of herbs and savory capers and pine nuts creates a refreshing salad, perfectly balanced by a bright lemon lime vinaigrette.

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Ingredients

Crunchy topping

3 tablespoons high-phenolic olive oil
2 oz pinenuts
¼ cup panko breadcrumbs
2 oz capers, drained
Salt and pepper to taste

Lemon Lime Vinaigrette

1 whole lemon peeled and seeded
1 whole lime peeled and seeded
1 clove garlic
1 tsp honey
⅓ cup high phenolic olive oil
Salt and pepper to taste

Toss

3-4 oz tender greens of choice (baby kale, arugula, mizuna)
3-4 oz assorted tender herbs of choice (mint, chives, cilantro, basil, tarragon, parsley, dill)
4-5 small radishes, sliced thin on a mandolin
Edible flowers (optional)

Directions

Heat olive oil in a skillet.
Toast capers, pinenuts and panko on medium heat until brown, about 3-5 minutes. season with salt and pepper and set aside.
In a powerful blender place all dressing ingredients and process till smooth and creamy
Toss tender greens, herbs, and radishes with the vinaigrette.
Top with the toasted crunchy mixture and edible flowers if using

Recipe Note

1. We love to use whole peeled lemon and lime for this, as they lend a nice body to the dressing. Simply remove the outer skin with a sharp knife. Ok to leave the white pith. Cut each fruit to 2 and remove as many seeds as possible.

If not using a blender, just replace with fresh squeezed lemon and lime juice, or if your blender is not powerful enough, strain the made dressing using a fine mesh strainer.

2. For most recipes I'm a big fan of using the stems of cilantro and parsley, but not here. only use the leaves and the very tender stems.

Why we recommend "kyoord High-Phenolic Olive Oil"

With a smooth flavor, herbaceous notes and signature peppery aftertaste, our kyoord high-phenolic olive oil is a great choice for everyday cooking, baking, drizzling, dipping, and savoring.

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