Herb Salad

Herb Salad
Photo by Steve Hunter


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

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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