Herb Salad

Herb Salad
Photo by Steve Hunter


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

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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