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 salad recipe, ready in about 10 minutes, pairs baby spinach, fresh dill, and 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 "Add this recipe to your weekly plan" 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
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
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.
