prep time: 10 minutes
•
yield: 8 servings
prep time: 10 minutes
•
yield: 8 servings
dressing:
¼ cup coconut vinegar or white wine vinegar
2 teaspoons Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener ( see here )
2 teaspoons Dijon mustard
½ teaspoon fine sea salt
½ teaspoon fresh ground black pepper
½ cup MCT oil or extra-virgin olive oil
salad:
3 cups fresh basil leaves (preferably purple basil)
3 cups fresh flat-leaf parsley leaves
2 cups arugula leaves
½ cup fresh tarragon leaves
½ cup chopped fresh chives
1. To make the dressing: Place the vinegar, sweetener, mustard, salt, and pepper in a small food processor or blender and pulse until blended. With the machine running, slowly add the oil until the mixture is well combined and velvety. Set aside.
2. In a large bowl, combine the basil, parsley, arugula, tarragon, and chives. Add the dressing and toss to coat. Best served fresh.
