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 salads 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Whipped Herb Salad with Lemon Vinaigrette take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Whipped Herb Salad with Lemon Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep baby spinach from drying out.
Can I substitute ingredients in Whipped Herb Salad with Lemon Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Whipped Herb Salad with Lemon Vinaigrette for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Whipped Herb Salad with Lemon Vinaigrette?
French salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
