JRs Herb Salad

22 ingredients
11 steps

Ingredients

  • Sea salt to taste
  • 1 tablespoon red wine vinegar
  • 1 tablespoon sherry vinegar
  • 6 tablespoons extra-virgin olive oil
  • Freshly ground white pepper to taste
  • 1 1/2 cup (1 ounce) frisee (chicory, or curly endive)
  • 1/2 cup (1 ounce) oak-leaf lettuce
  • 1/2 cup (1 ounce) curly red-leaf lettuce
  • 1/2 cup (1 ounce) radicchio
  • 1/2 cup (1 ounce) romaine lettuce
  • 1/2 cup (1 ounce) mesclun
  • 1/2 cup (1 ounce) lambs lettuce
  • 1 ounce arugula
  • 1/4 cup fresh marjoram leaves
  • 1/2 cup chopped fresh chervil leaves
  • 1/2 cup chopped fresh basil leaves
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1/2 cup fresh dill leaves
  • 1/2 cup chopped fresh tarragon leaves
  • 6 small fresh mint leaves
  • 6 small celery leaves
  • Several drops of red wine vinegar

Directions

  1. 1
    Prepare the vinaigrette: In a small bowl, combine the salt and vinegars and whisk to blend.
  2. 2
    Slowly whisk in the oil.
  3. 3
    Season with white pepper.
  4. 4
    Taste for seasoning.
  5. 5
    Carefully wash, trim, and dry the salad greens.
  6. 6
    Tear them all into small bite-size pieces; you should have 1 1/2 cup of each variety of green.
  7. 7
    Place the greens in a large salad bowl, add the herbs, and toss to blend.
  8. 8
    Slowly add the vinaigrette, tossing to evenly coat the greens.
  9. 9
    Arrange the salad in a mound on each of six salad plates.
  10. 10
    Garnish with the mint and celery leaves.
  11. 11
    Drizzle with a few drops of vinegar, and serve immediately.

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