Green salad with creamy chive yogurt

Green salad with creamy chive yogurt


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Use a selection of salad greens, if you prefer. You can also easily change the flavour of the herb butter.

Lynn Lewis

Serves: 4 

  • 3 heads cos lettuce
  • 2 spring onions, thinly sliced
  • Vinaigrette
  • 1 tablespoon olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • salt and freshly ground black pepper
  • Creamy chive yogurt
  • 2⁄3 cup (170 g) light sour cream
  • 3 tablespoons yogurt
  • 1⁄2 cup (30 g) chopped chives
  • salt and freshly ground black pepper
  • Croutons
  • 3 thick slices of bread
  • 2 tablespoons butter mashed with 1 teaspoon finely chopped fresh basil

Preparation:15min  ›  Cook:5min  ›  Ready in:20min 

  1. Chop lettuces into wide strips. Place in a serving bowl.
  2. To make vinaigrette, whisk oil, vinegar, lemon juice and mustard until combined; add salt and pepper to taste. To make creamy chive yogurt, combine sour cream, yogurt and chives; add salt and pepper to taste.
  3. To make croutons, cut bread into small cubes. Melt herb butter in nonstick pan over medium heat. Add bread cubes; cook until golden brown on all sides, taking care butter does not burn. Set aside; keep warm.
  4. Drizzle vinaigrette over lettuce. Toss to coat. Sprinkle with spring onions. Spoon on dressing; top with croutons.

cook's tip

Herb butters for cooking croutons are easy to make. Mash a little finely chopped garlic or chives into the butter as an alternative, or another fresh seasonal herb.

green salad with creamy herb yogurt

Combine a mixture of salad greens, such as rocket, oak leaf and iceberg, in a bowl. Make vinaigrette and croutons as for main recipe. * To make creamy herb yogurt, combine 2 tablespoons each chopped fresh dill, chives, tarragon, parsley and watercress with sour cream and yogurt, salt and pepper, as for main recipe. Drizzle vinaigrette over salad leaves; toss to coat. Spoon creamy herb yogurt over the top. Add croutons.

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