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Recipe adapted from The Williams-Sonoma Collection Series: Salad, by Georgeanne Brennan, published by Simon & Schuster, 2001.
In many Mediterranean countries, fresh herbs are used as primary salad ingredients. Herbs are appreciated for the complex flavor and
refreshing taste they bring to a salad. Parsley, cilantro, chervil, arugula and mint are commonly used this way. Fresh oregano and thyme might be added
in smaller quantities. You may use only a single herb or a mixture. Do not use woody-stemmed herbs such as rosemary or sage.
Also, just be sure to include leaves only (no cheating leaving all stems behind).
Salads and Salad Dressing Recipes.
Don't forget to check out my
Grilled Pork Loin with Blackberry-Wine Sauce dinner menu and
Boneless Chicken Breast with Crushed Peanut Crust dinner menu which includes this refreshing Green Herb Salad with Champagne Vinaigrette.
Green Herb Salad with Champagne Vinaigrette
Salad and Salad Dressing,
Yields: 4 servings
Prep time: 20 min
1/4 cup extra-virgin
1 tablespoon minced shallot or green onions
1 teaspoon best-quality sherry wine vinegar
2 teaspoons fresh-squeezed
1/4 teaspoon coarse or sea
1/4 teaspoon freshly-ground
1 large head butter lettuce, leaves separated and torn into bite-size pieces
1 cup fresh flat-leaf parsley leaves, carefully stemmed, rinsed, dried and leaves separated
1/2 cup fresh
cilantro leaves, carefully stemmed, rinsed, dried and leaves separated
1/2 cup fresh chervil sprigs, carefully stemmed, rinsed, dried and leaves separated
In a large, shallow bowl, combine the olive oil and shallot. Add the Champagne vinegar, sherry wine vinegar, garlic, lime juice, coarse salt, and pepper; mix well with a fork.
Top with the lettuce, parsley, cilantro and chervil; toss well.
Mound the salad in individual servings bowls or plates.
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.
VARIATION: To enrich the dressing, add a little Maytag, Stilton, Gorgonzola or other blue-veined cheese along with the vinegar, coarsely mashing it with a fork.
Serve the salad after a main course, accompanied with a sliver of the cheese and some walnuts.
Makes 4 servings.