Chef Joe Cash of Scoundrel in Greenville, South Carolina shares this summertime recipe for a mixed green salad with blue cheese and finely chopped herbs. Chef cash suggests using smaller portions of lettuce, or tearing large leaves into smaller portions.
recipe 
yields
Serves 4
1 tablespoon minced shallots
½ tablespoon cracked pepper
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
2 tablespoons crumbled blue cheese
2 heads Bibb or any green leafy lettuces, washed and dried
½ tablespoon chopped tarragon, plus 6 leaves, picked and left whole
½ tablespoon chopped parsley, plus 6 leaves picked and left whole
½ tablespoon chopped chervil, plus 6 leaves picked and left whole
½ tablespoon chives, thinly sliced
1 teaspoon Maldon salt
ingredients
steps
- In a large mixing bowl add shallots, vinegar, olive oil, black pepper, and half of the blue cheese and gently toss together. Add the lettuces and sprinkle with chopped herbs and salt. Mix the salad quickly to evenly disperse all of the ingredients but do not over mix as it will wilt the lettuces.
- Transfer salad greens to a serving bowl and sprinkle the remaining half of the blue cheese over top and garnish with the picked herbs.
Date Published: 06.03.24
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Recipe by
Joe Cash of Scoundrel in Greenville, South Carolina -
Contributing City
Greenville
