Organic herb salad with simple lemon vinaigrette

[Monica Pope]

Organic herb salad with simple lemon vinaigrette

Serves 4 as Salad.

Use about aprox. ¼ cup total of the herbs for each salad. The amounts in most stores’ herb packages are about the right portion size for 4-6 salads.

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Salad Herbs

• Italian parsley
  
• Basil, leaves torn
  
• Chive, snipped to ¾” long
  
• Chervil
  
• Cilantro
  
• Dill
  
• Tarragon
  
• Salad burnet
  
• Lemon balm
  
• Organic edible flowers, such as pansies, borage, chive blossoms, nasturtiums, calendulas, etc.
  
• 2 butter lettuce leaves for each salad for the base
  

Dressing

• 1/8 c Lemon
  
• 2 c Olive Oil
  
• 2 tsp Sugar
  
• 2 tsp Kosher Salt
  
• 1 tsp White Pepper, ground finely
  

make sure all of your herbs and flowers are organically grown. Pick and clean the herbs—you want the leaves to be whole (except for large basil leaves, they can be torn in half) – and pick the petals off of the flowers. Dress the herbs and butter lettuce lightly with the simple lemon vinaigrette (see above). Place the butter lettuce leaves on each plate so that it forms a cup. Fill the lettuce cup with the herbs and sprinkle with flower petals. Serve.

Keywords: Appetizer, Easy, Salad, Vegetables, Vegetarian, Side

( RG1260 )