Herb Salad
Ingredients:
- 1 teaspoon best-quality sherry wine vinegar
- 1 teaspoon best-quality red wine vinegar
- Fine sea salt to taste try lavender or black sea salts for a change
- 1 tablespoon extra-virgin olive oil
- Freshly ground black pepper to taste
- 1 large head or two small heads of lettuce
- 2 ounces fresh flat-leaf parsley leaves, 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 fresh marjoram, stemmed, rinsed, dried with leaves and blossoms separated
In a large, shallow bowl, whisk together the sherry and wine vinegars and salt. Whisk in the olive oil and pepper. Taste for seasoning. Add all the herb leaves and toss to evenly coat the greens with the dressing. Taste for seasoning. Serve in small portions as an accompaniment to roast chicken, or grilled or poached fish.
Makes 4 to 6 servings
(Recipes and Serving Suggestions Provided by Central Coast Ag Network Members in Action)