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    Mixed Lettuce Salad With Cucumber Herb Vinaigrette

    Oak leaf and baby romaine lettuces are so tender they’re best eaten straight from the garden or at least within a day or two of picking. Mild and delicate, they pair wonderfully with peppery radishes and chopped hard-boiled eggs in this easy salad.


    • 1 small cucumber, peeled, seeded and chopped
    • 1/4 cup extra-virgin olive oil
    • 2 tablespoons red-wine vinegar
    • 2 tablespoons fresh chives, chopped
    • 2 tablespoons fresh parsley, chopped
    • 1 tablespoon nonfat or low-fat plain yogurt
    • 1 teaspoon Dijon mustard
    • 1 teaspoon prepared horseradish
    • 1 teaspoon sugar
    • 1/2 teaspoon salt
    • 1/2 small garlic clove
    • 1 pinch salt
    • 2 cups Red Oak or other red leaf lettuce
    • 2 cups Freckles or other baby romaine
    • 1/2 cup sliced radishes
    • 4 scallions, sliced
    • 2 hard-boiled eggs, peeled and chopped


    Step 1
    To prepare vinaigrette: Puree cucumber, oil, vinegar, chives, parsley, yogurt, mustard, horseradish, sugar and 1/2 teaspoon salt in a blender until smooth.
    Step 2
    To prepare salad: Season a wooden salad bowl by rubbing with garlic and pinch of salt. Chop the garlic and add to the bowl along with all the lettuce. Pour 1/4 cup of the vinaigrette over the greens; toss to coat. (Cover and refrigerate the remaining 1 cup vinaigrette for up to 3 days.) Serve the salad garnished with radishes, scallions and hard-boiled egg.

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