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  • 1/2 cup extra-virgin olive oil
  • 2 to 3 garlic cloves, pressed
  • 1/4 cup chopped basil, oregano, parsley or thyme
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 6 cups mixed salad greens
  • 1/4 cup grated Parmesan or asiago cheese


  1. Combine all ingredients, except salad greens and cheese, in a jar. Shake to blend. Place salad greens in a large bowl. Pour half the dressing over greens; toss.
  2. Sprinkle cheese on top; toss again. Store remaining dressing in refrigerator up to a week.  Makes 2/3 cup dressing.
Recipe courtesy of the Mott Family Farm.

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The recipe was originally published as Salade de Lille on

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