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Classic Green Salad

This quick salad can be endlessly customized. Save this vinaigrette recipe and let it be your new go-to.
Prep Time 20 mins
Cook Time 20 mins
Course Salad
Cuisine American
Servings 2 people
Calories 400 kcal


  • Bowl, whisk


  • 1/2 cup English peas
  • 2 Tbsp lemon juice
  • 1 Tbsp lemon zest
  • 1 tsp Dijon mustard
  • 1 small clove garlic grated
  • 3 Tbsp olive oil
  • Kosher salt and pepper
  • 6-7 cups fresh green lettuces any type (I used little gem, red and green)
  • 1 cup fresh herbs chives cut in 1" sections, chervil, parsley, red veined sorrel, mint
  • 2 Persian cucumbers sliced
  • 1 cup ricotta


  • Bring a small saucepan of water to a boil with 1 Tbsp salt. Add peas and cook for about 1 1/2 minutes, then dunk into ice water. This step may seem extra AF but it is the easiest way to cook peas while preserving their freshness and color. Drain and dry.
  • In a large bowl, whisk together lemon juice, zest, mustard, garlic, olive oil and 1/2 tsp each salt and pepper. Toss with greens, herbs, cucumbers and peas.
  • Divide ricotta on to 2 large plates and spread into an even layer. Top the ricotta with salad. Season with flaky sea salt and pepper and a drizzle of olive oil.
Keyword Green, Mint, Peas, Ricotta, Salad