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French-Style Herb Salad

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.

By | March 17, 2015

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

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Ingredients

  • 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)
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