In many Mediterranean countries, fresh herbs are used as primary salad ingredients. Herbs are appreciated for the complex flavor and refreshing taste they bring to a salad. Parsley, cilantro, chervil, arugula and mint are commonly used this way. Fresh oregano and thyme might be added in smaller quantities. You may use only a single herb or a mixture. Do not use woody-stemmed herbs such as rosemary or sage. Before tossing, the dressing and salad can stand for up to 30 minutes.
1/4 cup extra-virgin olive oil
1 Tbs. minced shallot
2 Tbs. Champagne vinegar
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1 large head butter lettuce, leaves separated   and torn into bite-size pieces
1 cup fresh flat-leaf parsley leaves
1/2 cup fresh cilantro leaves
1/2 cup fresh chervil sprigs
In the bottom of a salad bowl, combine the olive oil and shallot. Add the vinegar, salt and pepper and mix well with a fork. Top with the lettuce, parsley, cilantro and chervil. When ready to serve, toss well. Mound the salad in individual bowls or on plates. Serves 4.
Variation: To enrich the dressing, add a little Maytag, Stilton, Gorgonzola or other blue-veined cheese along with the vinegar, coarsely mashing it with a fork. Serve the salad after a main course, accompanied with a sliver of the cheese and some walnuts.
Adapted from Williams-Sonoma Collection Series, Salad, by Georgeanne Brennan (Simon & Schuster, 2001).