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
- 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
- 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.