Monticello Garden Salad

Rosemary Thyme Recipe

Monticello Garden Salad

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Save this recipe for a simple garden salad you can make all season long.

As we celebrate the 250th anniversary of our country, it’s fun to remember the foods that were enjoyed in early American gardens.

One of the great lovers of fresh vegetables was Thomas Jefferson. After spending time in France, he returned home to Monticello with an appreciation for simple salads made with garden greens and light vinaigrettes.

Jefferson grew many varieties of lettuce and often served salads dressed simply with oil and vinegar — a tradition that still feels fresh and delicious today.

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Ingredients

• 4 cups mixed lettuce or tender garden greens

• 1 tablespoon olive oil

• 2 teaspoons wine vinegar or fresh lemon juice

• 1 teaspoon Dijon mustard (optional)

• pinch salt

• freshly ground black pepper

• chopped fresh herbs (chives, parsley, or tarragon)

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Instructions

Wash and dry the greens well and tear into bite-size pieces.

In a large bowl, whisk together the olive oil, vinegar or lemon juice, mustard, salt, and pepper.

Add the greens and toss gently until lightly coated.

Sprinkle with fresh herbs and serve immediately.

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Kitchen Note

Salads were traditionally tossed in large wooden bowls, which help the dressing coat the greens evenly — a simple old farmhouse trick still worth using today.

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Do you prefer a simple vinaigrette salad or a creamy dressing?

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Rosemary Thyme Blessing

May your table be filled with fresh food, peaceful moments, and gratitude for the land that provides it.