Good Morning America Recipes

Emeril's Herb Salad

From the Farm to Your Fork

Herb salad
Difficulty: Easy
Cook Time: min

In this salad herbs are used like lettuce, courtesy of your garden or your neighborhood farmer's market. Large pieces are tossed with red leaf, a lemony bright vinaigrette, chopped eggs and capers. Any leftover vinaigrette is delicious over steamed green beans or grilled fish.


  • 3 tablespoons 1-inch-long snipped chives
  • 3 tablespoons fresh parsley leaves
  • 3 tablespoons fresh mint or tarragon leaves
  • 3 tablespoons roughly chopped fresh basil leaves
  • 1 1/2 tablespoons minced shallot
  • 1 1/2 teaspoons finely grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 4 tablespoons canola or other vegetable oil
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • One 12-ounce head red or green leaf lettuce, or a mix, rinsed and spun dry, and torn into bite-size pieces
  • 2 hard-boiled eggs, chopped
  • 2 tablespoons nonpareil capers, drained
  • 2 tablespoons finely grated ricotta salata
  • Cooking Directions

    Combine all the herbs (there should be a generous 3/4 cup total) and set aside in a small bowl.

    In another bowl, add the shallot, lemon zest, and lemon juice. Slowly whisk in both oils to form a vinaigrette. Add 1/2 teaspoon salt and 1/4 teaspoon pepper, and set aside.

    Combine the lettuce, herbs, eggs, and capers in a medium bowl. Season lightly with salt and pepper. Stir the vinaigrette and add 4 tablespoons. Toss gently. Divide the salad among six serving plates or transfer it to a serving bowl. Garnish with the cheese, and drizzle with more vinaigrette as desired.

    Recipe courtesy Emeril Lagasse, "Farm to Fork: Cooking Local, Eating Fresh" courtesy MSLO, Inc

    Food styled by Karen Pickus

    Recipe Summary

    Main Ingredients: lettuce, eggs, capers

    Course: Brunch, Dinner, Lunch, Salad

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