Herb Salad
By Keith DresserPublished on April 29, 2019
Time
10 minutes
Yield
Serves 4 to 6
Ingredients
Before You Begin
Be sure to use vibrant, high-quality herbs; to wash and dry them thoroughly (excess liquid can wilt the leaves or dilute the dressing); and to dress them lightly. For the mixed tender herb leaves, we suggest any combination of dill, chives, chervil, or tarragon. To introduce more dynamic color and texture, add up to ½ cup of thinly sliced vegetables, such as radishes, shallots, fennel, or celery.
Instructions
- Add oil, lemon zest and juice, and salt to large bowl. Season with pepper to taste, and whisk to thoroughly combine. Add parsley and herb leaves and toss until evenly coated with dressing. Season with salt to taste. Serve immediately.
Time
10 minutesYield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
To take herbs from garnish to side dish, we assembled them into a refreshing salad. A simple vinaigrette of lemon juice and olive oil perfectly complemented the herbs' bold flavor.
Before You Begin
Be sure to use vibrant, high-quality herbs; to wash and dry them thoroughly (excess liquid can wilt the leaves or dilute the dressing); and to dress them lightly. For the mixed tender herb leaves, we suggest any combination of dill, chives, chervil, or tarragon. To introduce more dynamic color and texture, add up to ½ cup of thinly sliced vegetables, such as radishes, shallots, fennel, or celery.
Instructions
- Add oil, lemon zest and juice, and salt to large bowl. Season with pepper to taste, and whisk to thoroughly combine. Add parsley and herb leaves and toss until evenly coated with dressing. Season with salt to taste. Serve immediately.
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