Herb Salad

Herb Salad
Photo by Steve Hunter


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

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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