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Swiss Herb Salad (Kräutersalat)
Recipe

Swiss Herb Salad (Kräutersalat)

Starter • Switzerland

A bright, Swiss-style herb salad built around flat-leaf parsley, chives and dill, finished with a crisp squeeze of lemon and a simple mustard vinaigrette.

Why smarter

Loads of flavour from fresh herbs and a punchy vinaigrette, with minimal oil and plenty of crunchy veg for a lighter but satisfying starter.

Chef tip

Wash and spin the herbs really dry—water clinging to leaves will dilute the dressing and make the salad taste flat.

Soft line

Fresh, zesty and surprisingly filling.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Flat-leaf parsley, leaves and tender stems 40.000 g Flat-leaf parsley washed, dried, roughly chopped
2 Chives 20.000 g Chives snipped
3 Dill 10.000 g Dill roughly chopped
4 Baby salad leaves (e.g., lamb’s lettuce/Feldsalat or mixed leaves) 80.000 g Baby salad leaves washed, dried
5 Cucumber 1.000 small Cucumber halved and thinly sliced
6 Radishes 8.000 piece Radishes thinly sliced
7 Spring onion (optional) 1.000 piece Spring onion finely sliced
8 Lemon juice 2.000 tbsp Lemon juice fresh
9 White wine vinegar 1.000 tbsp White wine vinegar
10 Dijon mustard 1.000 tsp Dijon mustard
11 Canola oil 2.000 tbsp Canola oil
12 Honey or sugar 1.000 tsp Honey optional, to balance acidity
13 Salt 0.500 tsp Salt to taste
14 Black pepper 0.250 tsp Black pepper to taste

Method

  1. Wash the herbs and salad leaves, then dry very well (salad spinner recommended).
  2. Prep the vegetables: slice cucumber and radishes thinly; slice spring onion if using.
  3. In a small bowl, whisk lemon juice, vinegar and mustard until smooth.
  4. Whisk in canola oil until lightly emulsified. Add honey (optional), then season with salt and pepper.
  5. In a large bowl, combine salad leaves, parsley, chives and dill.
  6. Add cucumber, radishes and spring onion.
  7. Dress just before serving: drizzle over the vinaigrette and toss gently.
  8. Taste and adjust with a pinch more salt, pepper or a squeeze of lemon. Serve immediately.