| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food networ, Food1 |
1 |
servings |
INGREDIENTS
| 1 |
ts |
Best quality sherry wine vinegar |
| 1 |
ts |
Best quality red wine vinegar |
|
|
Fine sea salt to taste |
| 1 |
tb |
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; rinsed,dried 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.
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