Salade Verte Recipe
Daily Value: 8%
Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||1088µg||272%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
Salade Verte is Michael’s restaurant’s version of the classic green side salad — simple, direct, fuss-free, beautiful, and perfect as a light appetizer. It’s on the menu at both our New York and Santa Monica locations.
Adapted from “Welcome to Michael’s” by Michael McCarty.
- 3 small bunches mâche (also known as corn salad or lamb’s lettuce), leaves separated, rinsed well, and patted dry
- 2 heads limestone lettuce (also known as Bibb or Boston lettuce), leaves separated but left whole, rinsed well, and patted dry
- 1 bunch arugula leaves, separated, rinsed well, and patted dry
- Michael’s Vinaigrette
- ½ tablespoon chopped fresh chives
In a large salad bowl, add the mâche, limestone lettuce, and arugula, and toss to combine. Just before serving, add enough of the vinaigrette to coat the leaves well. Toss thoroughly.
Divide the salad between 2 chilled salad plates. Sprinkle with chives.