Fresh Herb Salad
Yield: 6 portions
| Ingredients | Amounts |
|---|---|
| Salad | |
| Chervil, plucked from stems | ½ bunch |
| Parsley leaves | ½ bunch |
| Basil leaves, torn | ½ bunch |
| Tarragon leaves, halved | ½ bunch |
| Chives, chopped | 1 bunch |
| Vinaigrette | Shallot, minced | 1 each |
| Lemon, juice and zest of | 1 each |
| Champagne vinegar | ¼ cup |
| Extra virgin olive oil, mild | ¼ cup |
| Salt and pepper | to taste |
Method
- For the salad: Mix together all the salad ingredients. Wash in cold water, drain, and spin dry. Store under refrigeration, protected by a damp towel to crisp, until needed.
- For the vinaigrette: In a small mixing bowl, combine the shallots, lemon juice, Champagne vinegar, and salt. Let sit for 10 minutes. Whisk in the olive oil. Season with salt and pepper.
- To complete: Dress the salad lightly with the vinaigrette and serve.