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Summer Herb Salad  Herbed Salad Herbs are fresh and abundant in warm weather, and I love using all different kinds regularly in my dishes. I often turn the bits and pieces that are inevitably left over—especially from the leafy ones—into an herb salad. I start with a base of a zesty green like watercress or arugula and then add whatever I have. In this video, I’ve put together a mix of watercress, parsley, dill, cilantro, and sorrel. Sorrel gives the salad a delicious lemony punch and is in season all summer. Other herbs I’ve used include chives, tarragon, mint, chervil and lovage. Every mouthful is exciting! I make a simple dressing to complement the herbs. It consists of 1 part lemon juice to 2 parts extra virgin olive oil, along with some lemon zest and a sprinkling salt and pepper. I place everything in a jar, shake it for 10 seconds to mix, and I’ve got a tasty dressing that will keep refrigerated for up to two weeks. This salad is topped with matchstick radishes and a sprinkling of pistachios, but this base lends itself to a large array of possibilities. A piece of sautéed fish or chicken turns the salad into a light main course as well. Herbed Salad with Lemon-Olive Oil Vinaigrette Share on Facebook and Twitter | Uncategorized | No comments
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