Herb Salad

Herb Salad
Photo by Steve Hunter


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

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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