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Recipe from
Patricia Wells at Home in Provence, by Patricia Wells.
Patricia say, "Rather than making herbs part of a green salad, why not make these fresh, flavorful greens the salad.
When tarragon is fresh in the market or your garden overflows with this extraordinarily powerful herb, why not serve it with honor as a salad all on its own?
The idea really is to mix and match judiciously. Just don't use so many herbs that they lose their personality. Good combinations include parsley, mint, and tarragon.
Or consider an all-mint salad to accompany grill lamb, an all-tarragon salad to accompany grilled chicken, a sage-heavy salad to accompany roast pork.
Other herbs that can be added to the following salad mix include a very judicious addition of hyssop, coriander, sage, chervil, and marjoram.
Just be sure to include leaves only - no cheating leaving all stems behind!"
More wonderful
Salads and Salad Dressing Recipes.
All-Star Herb Salad Recipe
Recipe Type:
Salad and Salad Dressing,
Herbs
Yields: 4 to 6 servings
Prep time: 15 min
Ingredients:
1 teaspoon best-quality
sherry wine vinegar
1 teaspoon best-quality red wine vinegar
Fine coarse salt or 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 tarragon leaves, carefully stemmed, rinsed, dried and leaves separated
2 ounces fresh
mint, stemmed, rinsed, dried and leaves separated
Preparation:
In a small bowl, whisk together the sherry vinegar, red wine vinegar, and salt. Whisk in the olive oil and pepper. Taste
to adjust seasoning to your liking.
In a salad bowl, add the parsley leaves, chives, tarragon leaves, and min leaves; toss to evenly coat the greens with the dressing. Taste
again for seasoning.
DO NOT OVERDRESS YOUR
SALADS - Too much salad
dressing will weight down the salad ingredients and mask their
flavors. The dressing's role is to highlight not to overpower the
salad ingredients. A general rule is 1/4 cup of dressing for 6 cups
of greens. As soon as your salad is mixed, taste a leaf to see if
there is sufficient dressing. If not, drizzle some more over the
salad, a tablespoon at a time; toss and taste again.
Serve in small portions as an accompaniment to roast chicken or grilled or poached fish.
Makes 4 to 6 servings.
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