Herb Salad

Herb Salad
Photo by Steve Hunter


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