| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Food networ, Food1 | 1 | Servings | ||
INGREDIENTS
| 1 | t | Best quality sherry wine |
| vinegar | ||
| 1 | t | Best quality red wine |
| vinegar | ||
| Fine sea salt to taste | ||
| 1 | T | Extra virgin olive oil |
| Freshly ground black pepper | ||
| to taste | ||
| 2 | oz | Fresh flat leaf parsley |
| leaves carefully | ||
| stemmed | ||
| rinsed and | ||
| Dried | ||
| 2 | oz | Fresh chives, rinseddried |
| and | ||
| minced | ||
| 2 | oz | Fresh dill leaves, carefully |
| stemmed | ||
| rinsed dried and | ||
| chopped | ||
| 2 | oz | Fresh tarragon leaves |
| carefully stemmed | ||
| rinsed dried and | ||
| Leaves separated | ||
| 2 | oz | Fresh mint, stemmed rinsed |
| dried and leaves | ||
| separated |
INSTRUCTIONS
In a large, shallow salad bowl, whisk together the vinegar's and salt. Whisk in the oil and pepper. Taste for seasoning. Add all the herb leaves and toss to evenly coat the greens with the dressing. Taste for seasoning. Serve in small portions as an accompaniment to roast chicken or grilled or poached fish. Variation: the dressed salad can also be placed open-face sandwich fashion on top of grilled bread that has been brushed with olive oil. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 616
Calories From Fat: 214
Total Fat: 24.2g
Cholesterol: 58.8mg
Sodium: 1816.3mg
Potassium: 3545.5mg
Carbohydrates: 78.1g
Fiber: 21g
Sugar: 24.3g
Protein: 39.6g