Herb Salad

Herb Salad
Photo by Steve Hunter


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

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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