Whipped Herb Salad with Lemon Vinaigrette
A light, airy salad where herb-infused oil creates a delicate emulsion, mimicking the texture of diffused light. This French-inspired salad recipe, ready in about 10 minutes, pairs baby spinach, fresh dill, fresh chives into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 110 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 5 oz baby spinach
- 1/4 cup fresh dill
- 2 tbsp fresh chives
- 1/4 cup extra-virgin olive oil
- 1 lemon
- 1 tbsp white wine vinegar
- 1/4 tsp sea salt
The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Wash and thoroughly dry 5 oz baby spinach, then place in a large bowl and set aside.
- Step 2: Finely chop 1/4 cup fresh dill and 2 tbsp fresh chives, then combine with 1/4 cup extra-virgin olive oil, the juice of 1 lemon, 1 tbsp white wine vinegar, and 1/4 tsp sea salt in a small bowl.
- Step 3: Whisk the dressing vigorously for 2 minutes until it becomes pale green and slightly thickened, with tiny air bubbles visible.
- Step 4: Drizzle the emulsified dressing over the spinach, then toss gently with clean hands until every leaf is lightly coated and the salad appears to float with airiness.
