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Recipe adapted from 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. Just be sure to include leaves only - no cheating leaving all stems behind!

Check out Linda's Salad 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

1/4 cup extra-virgin olive oil
1 tablespoon minced shallot or green onion
2 tablespoons Champagne vinegar
1 teaspoon best-quality sherry wine vinegar
1 clove garlic, minced
2 teaspoons fresh lime juice
1/4 teaspoon coarse kosher or sea salt
1/4 teaspoon freshly ground black pepper
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.

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.