Green Herb Salad with Champagne Vinaigrette

Green Herb Salad with Champagne Vinaigrette

Green Herb Salad with Champagne Vinaigrette is rated 4.0 out of 5 by 1.
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Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 4
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.

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 from simple and light This 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.
Date published: 2012-05-24
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