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I came across this recipe today, and it falls perfectly in line with my herbal theme this week. It is titled All Star Herb Salad, and was found on Epicurious. I will most definitely try this using my fresh herbs from the garden this coming spring and summer. That straight out of the back yard, to the dinner table feeling is just so satisfying. But that leads me to reminiscing about warmer weather and gardening…ah spring awaits me! However, in the time being, I will have to search local markets for the best selection of fresh organic herbs. I think that adding a mixture of greens to this ‘salad’ could only make it that much more delicious. Arugula could add some peppery flavor, and that would pair nice with the herbs!
All-Star Herb Salad (From Epicurious)
1 teaspoon best-quality sherry wine vinegar
1 teaspoon best-quality red wine vinegar
Fine sea salt to taste
1 tablespoon extra-virgin olive oil
Freshly ground black pepper to taste
2 ounces fresh flat-leaf parsley leaves, carefully stemmed, rinsed, and dried
2 ounces fresh chives, rinsed, dried, and minced
2 ounces fresh dill leaves, carefully stemmed, rinsed, dried, and chopped
2 ounces fresh tarragon leaves, carefully stemmed, rinsed, dried, and leaves separated
2 ounces fresh mint, stemmed, rinsed, dried, and leaves separated
In a large, shallow salad bowl, whisk together the vinegars and salt. Whisk in the 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
Variation: The dressed salad can also be placed—open-face-sandwich fashion—on top of grilled bread that has brushed with olive oil.