Green Herb & Butterhead Lettuce Salad with Garlic Walnuts

  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 5 mins


1-- recipe Basic Dressing (see below)
1small head butterhead lettuce, torn into bite-size pieces
2tablespoons fresh tarragon leaves, whole
1/4cup young tender parsley leaves, whole
1/4cup baby arugula leaves, or larger leaves torn in pieces
2tablespoons fresh chervil leaves (also available dried)
1-- recipe Crispy Garlic Walnuts (see below)
1/4cup finely crumbled feta cheese, optional
Basic Dressing
2-1/2tablespoon canola or grapeseed oil
1/4teaspoon Dijon-style mustard
1/2teaspoon honey
1/4teaspoon kosher or sea salt
1/4teaspoon soy sauce
sherry vinegar, optional
-- Crispy Garlic Walnuts
1-1/2tablespoon olive oil
1large garlic clove, minced
1/2cup California Walnuts, halves and large pieces
1/2teaspoon Salt to taste


  1. Have the salad dressing in a large bowl.  Add the lettuce, tarragon, parsley, arugula, and chervil and toss well.  If desired, add the feta cheese and toss once.  Top with the garlic walnuts and toss once more.
  2. In a large bowl (the one in which you will later toss the salad) combine all the ingredients and mix well with a fork or whisk.  Makes about 1/4 cup dressing, enough for the amount of greens given.

  3. Heat the olive oil in a small skillet over medium heat.  Add the walnuts and minced garlic.  Turn the heat to low, and toss the walnuts and garlic for 3 or 4 minutes, being careful not to burn the garlic; the walnuts should turn a golden-brown.  With a slotted spoon, lift the walnuts from the oil and cool on parchment paper or paper towels.  Sprinkle with salt if desired.  Makes 1/2 cup.

Nutritional Info *per serving

  • Calories 220
  • Glycemic Load .40
  • Fat 22g
  • Saturated Fat 2g
  • Polyunsaturated Fat 9g
  • Monounsaturated Fat 10g
  • Cholesterol 0mg
  • Sodium 440mg
  • Potassium 250mg
  • Carbohydrate 5g
  • Fiber 2g
  • Sugars 1g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 35%
  • Vitamin C 15%
  • Calcium 6%
  • Iron 10%