Hot Herb Leaf Salad Recipes

HERB SALAD

Steps:

• In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed. With the machine running, gradually add the olive oil until the dressing is smooth and creamy. Set aside.
• In a large bowl combine the herbs, arugula, and fennel. Season with salt and freshly ground black pepper. Toss the salad with enough dressing to coat. Sprinkle with edible flowers and serve.

ALL-STAR HERB SALAD

Steps:

• In a large, shallow salad bowl, whisk together the vinegars and salt. Whisk in the 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.
• Variation:
• The dressed salad can also be placed-open-face-sandwich fashion-on top of grilled bread that has brushed with olive oil.

LEAFY HERB SALAD

Steps:

• Combine greens in a large bowl, along with parsley, cilantro and chives. Add mint or dill leaves, if you have them on hand. (It's fine if you don't, but the more the merrier.)
• Zest lemon over the greens, then halve and squeeze lemon juice all over everything. Season with flaky salt and plenty of freshly ground black pepper, and finish with a good drizzle of olive oil. The salad should be lightly oiled, and heavy on the flaky salt and lemon juice.

SOFT HERB SALAD

Steps:

• Up to a day before serving, wash the herbs and greens: Fill a large bowl or clean sink with plenty of cold water. Immerse the leaves, swish around to loosen any dirt, then gently lift out. Dry in a salad spinner or by spreading them on clean kitchen towels. (If working ahead, refrigerate the dry leaves in sealed plastic bags or containers. Add a paper towel to each bag to absorb excess water.)
• Melt butter in a frying pan until it sizzles. Add almonds. Sauté over low heat, until the almonds are golden and the butter is browned. Lift out almonds and drain on paper towels, reserving butter. (Butter can be kept for 1 day. Melt and cool again before assembling salad.)
• When ready to serve, place greens in a large bowl. Add salt, pepper, chile flakes, almonds, cooking butter, lemon juice and olive oil. Toss gently and season to taste, then serve immediately.

HERB SALAD WITH FETA

Steps:

• Whisk together oil and lemon juice in a medium bowl, and season with salt and pepper. Add flat-leaf parsley, curly-leaf parsley, mint, and lettuce; toss to combine. Garnish with cheese.