Herb Salad

"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."
 
Herb Salad created by Nif_H
Ready In:
20mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Annacia
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  1. Mgnbos
    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!
     
  2. 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! :)
     
  3. Nif_H
    Herb Salad Created by Nif_H
  4. Sharon123
    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. :)
     
  5. 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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