Market Herb Salad
Market Herb Salad
Serves 10
1 small bunch tarragon (about 1 ounce)
1 small bunch mint (about 1 ounce)
1 small bunch basil (about 1 ounce)
1/4 bunch dill (about 1 ounce)
1 small bunch chives (about 2 ounces), cut into 1 1/2 inch lengths
1 head frisée, pale inner leaves only, torn into bite-sized pieces
1 tablespoon best-quality olive oil
1 teaspoon lemon juice
1/8 teaspoon salt
Freshly ground black pepper
Pick the leaves from stems of the tarragon, mint, basil and dill and toss them with the chives and frisée. Cover with a damp towel and chill. Combine the olive oil, lemon juice, salt and pepper. Just before serving toss with just enough of the dressing to dress lightly.
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