Salad of Fresh Herbs and Greens with Fried Eggplant

Salad of Fresh Herbs and Greens with Fried Eggplant
Photo by Tina Rupp

Ingredients

  • ¼ teaspoon ground sumac
  • 1 cup small fresh basil leaves
  • 1 cup fresh sorrel or baby spinach leaves
  • 1 cup fresh mint leaves
  • 2 tablespoons Champagne vinegar or fresh lemon juice
  • Nasturtium blossoms or other edible flowers
  • Coarse kosher salt
  • + 8 more ingredients
    • 2 10- to 12-ounce eggplants
    • 7 tablespoons extra-virgin olive oil
    • 1/3 cup fresh chives
    • 1/3 cup fresh chervil leaves
    • 1 ½ cups fresh Italian parsley
    • 1 ½ cups arugula
    • ¼ teaspoon ground cumin
    • 1 small shallot

Whisk shallot, vinegar, 1/4 teaspoon sumac, and cumin in small bowl. Gradually whisk in 4 tablespoons oil. Season dressing with salt and pepper. Combine herbs and greens in large bowl. (Dressing and salad can be made 2 hours ahead. Cover separately and chill.) Using vegetable peeler, remove eggpl...

View full recipe at Epicurious

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