Herb Salad

Name: Herb Salad
Ingredients: 1 teaspoon best-quality sherry wine vinegar; 1 teaspoon best-quality red wine vinegar; fine sea salt; 1 tablespoon extra-virgin olive oil; fresh ground black pepper; 2 ounces fresh flat leaf parsley, carefully stemmed, rinsed and dried; 2 ounces fresh chives, rinsed, dried and minced; 2 ounces fresh tarragon leaves, carefully stemmed, rinsed, dried and leaves separated; 2 ounces of fresh mint, stemmed, rinsed, dried and leaves separated

9 ingredients

6 steps

Ingredients

1 teaspoon best-quality sherry wine vinegar
1 teaspoon best-quality red wine vinegar
fine sea salt
1 tablespoon extra-virgin olive oil
fresh ground black pepper
2 ounces fresh flat leaf parsley, carefully stemmed, rinsed and dried
2 ounces fresh chives, rinsed, dried and minced
2 ounces fresh tarragon leaves, carefully stemmed, rinsed, dried and leaves separated
2 ounces of fresh mint, stemmed, rinsed, dried and leaves separated

Directions

1

In a large, shallow bowl, whisk together the sherry and wine vinegars and salt.
2

Whisk in the olive oil and pepper.
3

Taste for seasoning.
4

Add all the herb leaves and toss to evenly coat the greens with the dressing.
5

Taste for seasoning.
6

Serve in small portions as an accompaniment to roast chicken, or grilled or poached fish.