Herb Salad

[Andy Lynes]

Herb Salad

This recipe is from the Leaf Salads course in the eCGI

This salad is designed as a garnish for starters or main courses. Treated like a vegetable, it should be integrated into the dish itself in order to provide a little explosion of herby flavor. It can be served on a risotto for example or to provide freshness to rich roasted or braised dishes. Most versions of this I have encountered includes frisee for body, but here I am just using soft herbs. You can pretty much use anything you like, but avoid the more woody varieties of herb like rosemary and thyme which will not work. Coriander should only be used in the context of Asian cuisine as its citrus, perfumed flavor can be overpowering.

• 1 bunch tarragon
  
• 1 bunch flat leaf (continental) parsley
  
• 1 bunch chives, chopped into 1 inch sticks
  
• 1 bunch basil
  
• good quality extra virgin Olive Oil
  
• white wine vinegar
  
• salt and pepper
  

Pick the leaves from the stalks and combine in a bowl. Dress as per recipe for Green Salad Recipe . Using your hands, form very gently into small balls use to garnish the dish of your choice

Keywords: Salad, eGCI

( RG907 )