Herb Salad

Herb Salad
Photo by Steve Hunter


  • ¾ cup chervil sprigs
  • ½ cup chives, cut into 1-inch lengths
  • 6 Tbs. extra-virgin olive oil
  • ½ cup tarragon leaves, larger ones cut smaller
  • 2 Tbs. fresh lemon juice
  • 2 cups flat-leaf parsley leaves
  • ½ cup small cilantro or dill sprigs
  • + 4 more ingredients
    • 1 cup basil leaves, larger ones cut into a chiffonade
    • ¾ cup baby arugula leaves
    • Kosher salt
    • Freshly ground pepper

Wash the leaves gently and dry them in a salad spinner or in a towel. Whisk together olive oil and lemon juice, and season to taste with salt and pepper. Toss the leaves with enough of the dressing to coat them lightly (you may not need all of the dressing). Season the salad with salt and pepper ...

View full recipe at Fine Cooking


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