Herb Salad

Herb Salad
Photo by Steve Hunter


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

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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