Total Time
Prep 20 mins
Cook 0 mins

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.

Ingredients Nutrition


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


Most Helpful

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 July 29, 2012

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 September 14, 2011

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 January 19, 2013

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