Green Salad With Dill Vinaigrette

  • YIELD: 4 servings
  • TIME: 15 minutes, plus 30 minutes’ chilling

Making a giant green salad for yourself and your loved ones can be one of the best ways to create a formal break between work and dinner. This simple recipe features two different lettuces (romaine for sweet crunch and arugula for bitter spice) and a fat shower of herbs (parsley for freshness and dill for piquancy). Chilling your chopped and washed leaves in the refrigerator before dressing them is one of the best ways to get a restaurant-style green salad full of big, juicy crunch. For a savory, unknowable quality, add a splash of fish sauce, Worcestershire sauce or soy sauce — choose your own adventure.

Green Salad With Dill Vinaigrette


  • 1 large garlic clove, finely grated
  • 1 tablespoon rice vinegar
  • 1 romaine heart
  • 2 packed cups arugula
  • 2 packed cups fresh parsley leaves with tender stems
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped fresh dill
  • ½ teaspoon fish sauce, Worcestershire sauce or soy sauce
  •  Pinch of granulated sugar
  •  Salt and black pepper


  1. In a small bowl or measuring cup, combine the garlic and rice vinegar, and set aside to mellow out.
  2. Meanwhile, trim the root end off the romaine heart and chop lettuce crosswise into bite-size pieces. Add the romaine, arugula and parsley to a large bowl or salad spinner. Fill with cold water, swish the greens, then lift the spinner basket (or lift the greens out and transfer to a colander in the sink) and drain the water. Repeat 2 to 3 more times, or until the water runs clear and no grit remains. Spin-dry the greens or dry them very well by laying them out on a large kitchen towel, folding the towel in half and gently patting down to remove moisture. Rinse and dry the large bowl, and return the greens to the bowl, cover with the damp kitchen towel and refrigerate until cold, at least 30 minutes. (Greens washed, dried and covered this way can be refrigerated for up to 24 hours.)
  3. When you’re ready to serve, finish the vinaigrette: To the garlic and vinegar, add the olive oil, dill, fish sauce, sugar and 1 tablespoon cold water, and season generously with salt and pepper. Whisk until well combined.
  4. Add a couple of tablespoons of the vinaigrette to the salad greens, and toss, adding more as needed to evenly coat. The salad should be lightly dressed, not drowned. Taste for seasoning, adjusting with more salt and pepper as desired.


Chris Stirewalt’s Perfect Recipe For Stuffing

Cut a loaf of really good white bread into ½-inch cubes. Bake it in a 225-degree oven for about 45 minutes, stirring occasionally, until dry and crunchy. Place it in a large mixing bowl. Add ½ cup finely chopped flat-leaf parsley, two tablespoons of finely chopped sage, and a tablespoon of finely (are you sensing a trend?) chopped thyme. Melt 10 tablespoons of the fattiest butter you can find in a big skillet and then sauté until lightly browned 2 cups of finely diced sweet onion and 1½ cups of finely diced celery. Drizzle this deliciousness over your bread and herbs. Toss it well, adding two teaspoons of kosher salt and a teaspoon of finely ground pepper as you go. Then gradually add 1½ cups of broth, again tossing lightly. (I prefer to use turkey stock made from gizzards and giblets, but any good poultry stock will do.) Adjust the seasoning. In a small bowl, whisk together two large eggs and another cup of cool or room-temperature stock. Fold that gently but thoroughly into your bread bowl. Place the mixture into a well-buttered 13×9-inch dish, cover with foil, and bake at 350 degrees for about 40 minutes.