Herb Salad

Name: Herb Salad
Prep time: 20 min
Total time: 20 min
Yield: 4-6 serving(s)
Ingredients: 1 teaspoon best-quality sherry wine vinegar; 1 teaspoon best-quality red wine vinegar; fine sea salt; 1 tablespoon extra-virgin olive oil; fresh ground black pepper; 2 ounces fresh flat leaf parsley, carefully stemmed, rinsed and dried; 2 ounces fresh chives, rinsed, dried and minced; 2 ounces fresh tarragon leaves, carefully stemmed, rinsed, dried and leaves separated; 2 ounces of fresh mint, stemmed, rinsed, dried and leaves separated

Submitted by Annacia

"This is a great way to enjoy the healthy goodness of fresh summer herbs. If you have an herb garden pick them just before using. I found this in a French cooking magazine."

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photo by Nif_H

Ready In:: 20mins
Ingredients:: 9
Serves:: 4-6

ingredients

1 teaspoon best-quality sherry wine vinegar
1 teaspoon best-quality red wine vinegar
fine sea salt
1 tablespoon extra-virgin olive oil
fresh ground black pepper
2 ounces fresh flat leaf parsley, carefully stemmed, rinsed and dried
2 ounces fresh chives, rinsed, dried and minced
2 ounces fresh tarragon leaves, carefully stemmed, rinsed, dried and leaves separated
2 ounces of fresh mint, stemmed, rinsed, dried and leaves separated

directions

In a large, shallow bowl, whisk together the sherry and wine vinegars and salt.
Whisk in the olive oil and pepper.
Taste for seasoning.
Add all the herb leaves and toss to evenly coat the greens with the dressing.
Taste for seasoning.
Serve in small portions as an accompaniment to roast chicken, or grilled or poached fish.

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Reviews

I made 1/8 of this recipe and there was still too much for 1 person! These herbs weigh next to nothing so I got a lot out of these small measurements. I would guess that this would easily feed 10 -12 people as a side or appetizer. I would at least double the amount of dressing because there really wasn't enough. Also, I would chop up the tarragon and mint because they are pretty overwhelming. This would be great with a rich dish or even bread and butter to cut through some of these distinctive flavours. Made for my fellow Chef Gone Wild for ZWT8. Thanks Annacia! :)

Nif_H
This was so good, and easy to prepare! I didn't have tarragon, so used what I had. Chives, mint, parsley, dill, oregano and cilantro. I even mixed in some lentil sprouts. I enjoyed as made, then experimented and added just a drizzle of honey to the dressing. Yum. Thanks for a great herb salad. :)

Sharon123
I made tonight, bearing in mind all of the feedback below - I cut all of the herbs small and doubled the dressing, not a bite leftover. This is lovely!

Mgnbos