Green Herb Salad with Champagne Vinaigrette

Green Herb Salad with Champagne Vinaigrette

Prep Time

 

Cook Time

 

Serves

4 people

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.

Recipe courtesy of Williams-Sonoma

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon minced shallot
  • 2 tablespoons Champagne vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon 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

Preparation

  • 1 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.
  • 2 TIP: To enrich the dressing, 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 ith a sliver of the cheese and some walnuts.

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