Herb-Tied Salad

Herb-Tied Salad


  • 1 small shallot, very finely chopped
  • 1 tsp. Dijon mustard
  • 2 tsps. White wine vinegar
  • 2 tbsps. extra-virgin white wine vinegar
  • ¼ tsp. kosher salt
  • Freshly ground black pepper
  • 1 small head red or green leaf lettuce, or Lollo Rosso, washed and dried
  • 5 ounces baby romaine, spring, or mesclun mix
  • 4-6 long fresh chives
  • Small bouquet of fresh soft herbs such as dill, Italian parsley, chervil, and /or additional chives and edible flowers for garnish


  • Whisk the shallot, mustard, vinegar, olive oil, salt, and plenty of pepper together in a medium bowl
  • Separate 4 to 6 medium canoe-shaped leaves of the leaf lettuce to serve as wraps for the salads
  • Add the baby romaine mix to the dressing and toss to coat thoroughly. Place a spoonful of the greens in each lettuce “canoe” and belt it with a long chive tied in a knot on top
  • Form Place the bouquet of fresh herbs on the table in a small vase and invite guests to garnish their salads as they wish or snip the herbs onto their salads for them at the table.
  • Place burger on bun and top with caramelized onions.



Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.