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.
Prep Time
15 minutes
Cook Time
0 minutes
Servings
4
Ingredients
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
Directions
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).
Rated 4 out of
5 by
melanielovestocook from
simple and lightThis salad has a lovely lightness to it - the flavours are delicate, which is great when you don't want the flavours of a salad to compete with, or overpower, a delicate main.
