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This herb salad is a refreshing foil to rich cured meats and fish. I like to serve it over large plates of thinly sliced gravlax, prime beef carpaccio, fine Scottish smoked salmon, Bresaola from the Italian Alps, Parma prosciutto, and even seared fresh foie gras. Use only tender herbs in perfect condition, and be sure you include chervil.Serves six.
ingredients
2 cups flat-leaf parsley leaves
1 cup basil leaves, larger ones cut into a chiffonade
1/2 cup tarragon leaves, larger ones cut smaller
1/2 cup chives, cut into 1-inch lengths
3/4 cup baby arugula leaves
3/4 cup chervil sprigs
1/2 cup small cilantro or dill sprigs
2 Tbs. fresh lemon juice
6 Tbs. extra-virgin olive oil
Kosher salt
Freshly ground pepper
how to make
Wash the leaves gently and dry them in a salad spinner or in a towel. Whisk together olive oil and lemon juice, and season to taste with salt and pepper. Toss the leaves with enough of the dressing to coat them lightly (you may not need all of the dressing). Season the salad with salt and pepper to taste.
From Fine Cooking 33, pp. 40-45
photo: Steve Hunter
