Green Salad With Dill Vinaigrette Recipe (2024)

By Eric Kim

Green Salad With Dill Vinaigrette Recipe (1)

Total Time
15 minutes, plus 30 minutes’ chilling
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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.

Featured in: The Secret to a Better Green Salad

Learn: How to Make Salad

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Yield:4 servings

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

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

117 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 2 grams protein; 277 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Green Salad With Dill Vinaigrette Recipe (2)


Make the recipe with us

  1. Step


    In a small bowl or measuring cup, combine the garlic and rice vinegar, and set aside to mellow out.

  2. Step


    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. Step


    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. Step


    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.



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Cooking Notes


A trick: I pull the bowl of washed and spun greens out of the fridge to assemble the salad, and set them aside for an instant on the damp towel. I dress the inside of the chilled bowl with barely enough salad dressing to coat the inside lightly. Drop the greens in the bowl, lift/toss/stir until the leaves pick up a sheen of dressing. Serve.


A simple dressing: just before serving, add washed still damp cool greens to a bowl. Sprinkle with good salt - ¼ tsp to start. Splash favorite vinegar over the salted greens - 1 Tbsp at first. Toss everything, then taste a leaf to see if the salt/vinegar ratio is tasty. (Damp greens dilute the acidity) Adjust if necessary or add more, if the leaves are not all delicately flavored. When the balance is pleasing, sprinkle with olive oil, maybe 2 Tbsp. and toss again. Decorate with add-ins.

Suzanne Anderson

Zyliss salad spinners are the best. Try to find one with the cord, not the button. My mom worked for Dow Chemical and always used a drop of detergent in the salad wash because of pesticides. Wash and dry enough for 2-3 meals, and keep them in a plastic bag in the fridge from which you've squeezed out all the air. No excuses not to have great salad.


I loved it, thank you. I am originally french, and lol my mother would havé shuddered at the idea of garlic. This is a very classic french : we would favor escarole above all as it is both sweet and bitter. Four parts of extra virgin olive oil to one part balsamic with a teaspoon of that french mustard with basil. Add the escarole and tons of cut tarragon. My mother used to say in a very distinguished french a salad without tarragon is not a salad… lol. Thank you for all the lovely notes.


If you have space in the fridge store the washed and dried greens in the Zyliss along with a piece of paper towel to keep the greens fresh and salad ready for at least a day.


A quicker, easier way to add a note of garlic to your salad is to rub a cut clove of garlic all around the inside of the salad bowl.


It may be obvious to many people here, but I believe that any salad should be served on a flat plate (with a rim), not a bowl. Otherwise, the heavy elements go to the bottom along with most of the dressing, and the balance of ingredients is destroyed.


My mother’s salad secret. Add a couple of peeled garlic cloves to your vinegar bottleand keep it on the shelf that way. Makes a simple vinaigrette so much better.


I too use a Zyliss to dry greens. Occasionally I also use a small 100% cotton zippered pillow case and toss it in the dryer (without heat) for two minutes and then the greens go into the refrigerator until I am ready to dress them. Works great, especially if your dryer is not too far from your kitchen.

Anne Rabe

Added avocado and cucumber to the greens. The dressing is fabulous.


Dressing I’ve made for years that people rave about. I call it the “almost empty Gulden’s dressing.”2/3 rice vinegar, 1/3 olive oil, i tbsp Mayo, salt, pepper, pinch of sugar, put it all in the almost empty mustard squeeze bottle, shake like mad. I’m going to try adding fish sauce and see what happens!


I find that the dressing works best if added right before serving as individual components in following order: oil first (as little as possible to cover the leaves) then salt and perhaps pepper which stick to the oil, then finally the acidic element -vinegar or my favorite frsh lemon juice. This never overpowers the greens and is never soggy.


add any of these:celerythin-sliced fennelthin-sliced sweet oniona few small, never-been-chilled tomatoes, cut into wedges and added after dressingradicchioa few kalamata olives, packed in oil, cut to pieces

jill mack

be sure to add Tsp of cold water to dressing. It is only listed in the directions; not in the list of ingredients.


No salad spinner? Do what I do: wrap the greens in paper or cloth towels, put in a plastic bag, and swing it like crazy. Simple but effective centrifuge.


This should be called Parsley salad. 2 cups was far too much IMO. We ate it, but no one enjoyed it much.


This is a wonderful and versatile salad dressing that was a hit with my teens who are just starting to enjoy salads. I have since used the dressing for other dishes. I used a garlic press to save time.


Love seeing fish sauce here. As someone who uses it often but can't abide actual anchovies, I use it all the time whenever anchovy is called for. So, fish sauce it is for caesar salad and Samin Nosrat's green goddess dressing.One note though; fish sauces are extremely variable in flavor and saltiness. I use Red Boat brand and find I need only use half if that in many recipes.

Mrs K

Wow, one of the best vinaigrettes I've ever tasted. It is so good with crunchy winter veg! I used crunchy romaine, thinly sliced fennel, Italian parsley, and the tender celery heart I dug out of my big bunch of fresh celery. Wow, was it delicious and a perfect contrast to winter comfort food. I have become a huge Eric Kim fan.


I added raddish and avocado to this and it was delicious. What a beautiful salad. I will make this weekly!!


Instead of detergent I wash , strawberries, grapes, etc and probably could do lettuce in a bowl of water with a splash of vinegar.Kills bacteria, stuff lasts longer in the fridge.


Delicious. A medium clove of garlic will do, though with the large clove it was fabulous.


Wonderful dressing. I made a big batch and used it throughout the week. Super refreshing and different for us!


This was fine, made it as written with fish sauce- probably would not make again, though.


I keep al clean retired pillowcase in the kitchen. After spinning the greens, I put them in the pillowcase, shake lightly and refrigerate. The greens will dry, but they won't dry out.


Very good dressing/salad. I used fresh oregano from my garden (1 teaspoon) and added cucumber.


So good. Did a mix of rice wine vinegar and Sherry vinegar and added a bunch of torn basil from an over abundant garden.

Crazy cat lady

I made the vinaigrette without the dill, then tossed the fresh dill in with the greens. Delicious and seemed to distribute the dill more evenly.

Mrs K

I highly recommend trying it once with the dill in the dressing. It is amazing!


I had used red lettuce, escarole and some thinly sliced rainbow radish for a delicious result. Important to pluck the parsley leaves for taste and presentation. Chopped the stems. Paired well with salt baked dorade and steak. Sometimes you want heady herby salad.


Maybe it was my fault but this was so salty we could barely eat it. Next time I will cut the fish sauce.

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Green Salad With Dill Vinaigrette Recipe (2024)
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