By Annacia on July 13, 2011
Photo by Nif
Photo by Nif
"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."
Serving Size: 1 (31 g)
Servings Per Recipe: 4
"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! :)"
"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. :)"
"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!"