Herb Salads
Cancer-fighting, antioxidant-boosting, and nutritious. The medicinal and dietary value of herbs is long-documented and yet they remain an afterthought in traditional American cooking. Our recipes brin...
This is an all-out herb-only salad, with the option to add some young lettuce. Enjoy with grilled fish or toss on pieces of charred rustic bread brushed with olive oil and sea salt. Use whatever proportion of herbs you prefer, but don’t forget the tarragon. The anise kick is what makes this salad distinctive.
Ingredients
SERVINGS: Serves 4
- 1 teaspoon good sherry vinegar
- 1 teaspoon red wine vinegar
- 1 tablespoon extra-virgin olive oil
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 large handful each flat-leaf parsley, chives, tarragon, and mint, washed, dried, and de-stemmed
- 1 small handful baby lettuce leaves (optional)
Preparation
In a serving bowl, whisk together the vinegars and olive oil. Season to taste. The dressing should not be too vinegary. Using clean hands, add the herbs and lettuce to the dressing and gently toss to evenly coat. Check again for seasoning and serve immediately.
Adapted from Patricia Wells
Related Stories & Recipes
In Our Spring 2015 Issue
LETTER FROM THE PUBLISHER
“In the spring, at the end of the day, you should smell like dirt.”
—Margaret Atwood
This issue marks our sixth anniversary. Five years ago in spring of 2010, we...
