Recipe: Simple Green Salad with Lemon-Herb Vinaigrette

SIMPLE GREEN SALAD WITH LEMON-HERB VINAIGRETTE

FOR THE LEMON-HERB VINAIGRETTE:
2 tablespoons plus 1 teaspoon fresh Meyer lemon juice or pink grapefruit juice
2 teaspoons fresh lemon juice
1 teaspoon extra-virgin olive oil
1 teaspoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh chervil
1 teaspoon chopped fresh chives
Salt and freshly ground black pepper
FOR THE SALAD:
Leaves from 3 heads of Bibb lettuce
4 Meyer lemons, peeled and segmented or 1 pink grapefruit, peeled, segments and each segment cut in to 3 pieces*

TO PREPARE THE DRESSING:
In a small bowl, whisk the Meyer (or grapefruit) and regular lemon juice with the oil. Add all the herbs and season to taste with salt and pepper. Whisk again briefly before using.

TO ASSEMBLE THE SALAD:
Place 1 large lettuce leaf in the center of each of 6 chilled salad plates. Brush each leaf with some of the dressing and top with a few lemon segments. Select the next 6 largest leaves and lay them on top of the lemons. Brush with more dressing and top with more lemon segments. Repeat until you have used all the lettuce and fruit. You will have a stack of lettuce leaves on each place. Drizzle with the remaining dressing and serve immediately.

*To segment the grapefruit, cut a slice off the top and bottom. Stand the fruit upright and cut downward to remove the pith and peel, following the contour of the fruit. Holding the fruit in your hand, cut along the membrane on both sides of each segment, freeing the segment and capturing them in a bowl.

Source: Homegrown Pure and Simple: Great healthy food from garden to table by Michel Nischan with Mary Goodbody