Herb Salad

READY IN: 20mins
Recipe 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.

Top Review by Nif_H

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! :)

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.

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