Leafy Herb Salad Recipe (2025)

I recommend one tweak that makes a big difference: instead of first adding lemon juice and next, olive oil, I FIRST add the olive oil, tossing and very lightly coating the greens with my hands. THEN I squeeze the lemon juice (or sometimes scatter droplets of vinegar. Flaky salt goes last. This way, the greens don't get saturated with the acid (lemon juice, vinegar, whatever). James Beard wrote about this method of dressing a salad, and it stands the test of time.

I went half arugula, half spring mix, got lots of compliments. It really does balance out the rich food!

Looks FAR more appealing than the typical, horrid green bean casserole!

I don't think the instructions mention finely chopping any of the ingredients. Large greens are torn; herbs leaves are left whole.

I added clementine pieces, pomegranate seeds, and chopped toasted walnuts. I used dill, not mint. I zested the lemon over the greens but put the lemon juice, salt, pepper, olive oi, and a dash of Siracusa lemon balsamic vinegar in a jar to toss on the salad right before we ate. A superbly light salad to balance Thanksgiving dinner!

Love this when serving a heavy meal. Be careful with the salt, as the lemon juice and zest already add a lot of zang.

Don’t miss this salad—and not just for Thanksgiving. Delicious as described, and a nice lunch main with addition of sliced almonds and dried cranberries. Really wakes up a sleepy palate during these cold months.

Love this salad! It’s so flexible - what a great way to use up all the leftover herbs in your fridge.

Use can use shallots in you don't have scallions

The more dill the better.I added toasted pine nuts and it was fantastic.A splash of champagne vinegar was also a good add.

We are a cilantro-hating family. Will the salad still be fabulous without it?

This is delicious, unusual and quick. Plus it adds a spark of freshness on the table. I used really fresh and crisp parsley, without any other leafy vegetable. Thank you!

This was excellent! Best NYT salad recipe I’ve tried. My garden produces a ton of herbs and this is a great way to use them.

Lovely. Try w half spring mix half arugula. Toss with oil before adding lemon juice

So delicious and flavorful. I added halloumi and dill, and it knocked our socks off!

So good.

So good!!! Perfect side dish and easy to recreate and eyeball for a single serving. I’d never used dill in a salad before and it’s such a nice touch. 10/10

Perfect side dish to a rich Thanksgiving meal. And so easy!!! Kept going back for more. Alison Roman is a genius!

Use can use shallots in you don't have scallions

A crowd pleaser! Everyone loves the party in the mouth from the herbs and lemon juice and it’s a great chance to use up all those fancy salts you have been collecting.

Love this salad! It’s so flexible - what a great way to use up all the leftover herbs in your fridge.

I really enjoyed this salad, it was delicious. I will definitely make it again.

The more dill the better.I added toasted pine nuts and it was fantastic.A splash of champagne vinegar was also a good add.

I recommend one tweak that makes a big difference: instead of first adding lemon juice and next, olive oil, I FIRST add the olive oil, tossing and very lightly coating the greens with my hands. THEN I squeeze the lemon juice (or sometimes scatter droplets of vinegar. Flaky salt goes last. This way, the greens don't get saturated with the acid (lemon juice, vinegar, whatever). James Beard wrote about this method of dressing a salad, and it stands the test of time.

Wow. This is an excellent “recipe” / concept and it’s been wonderful with all sorts of roasted meats. Yum.