All-Star Herb Salad 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!”
Check out Patricia Wells Blog, At Home With Patricia Wells.
More wonderful Salads and Salad Dressing Recipes.
All-Star Herb Salad Recipe:
All-Star Herb Salad Recipe
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 leaves, stemmed, rinsed, dried and leaves separated*
* Nothing is better than the flavor of fresh herbs! Why not grow your own and have fresh herbs when you need them? Herbs are very easy to grow in your garden or even in a kitchen windowsill. Most herbs can be started from seeds, but it is much easier to buy small plants for a head start.
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 mint 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.