Mixed Herb Salad With Borage La Salade De Plusieurs Herbes Recipes

FRAGRANT MIXED HERB AND FLATBREAD SALAD (DOMAAJ)

Fragrant Mixed Herb and Flatbread Salad (Domaaj) image

The salad works best with strips of Persian flatbread, but if you don't have time to make your own, and can't find any in the shops, then plain tortillas work just as well. The addition of golpar, with its citrusy aroma, really lifts this dish, accentuating the sweetness of the pomegranates and adding a wonderful depth of flavour, so try and track some down if you can.

Provided by Yasmin Khan

Categories Persian New Year Appetizer Flat Bread Salad Walnut Mint Basil Pomegranate

Yield Serves 4 as a starter

Number Of Ingredients 13

Ingredients

4-5 pieces Persian flatbread (or toasted tortillas or pitta bread)
½ cup walnuts, roughly chopped
Scant cup feta, crumbled
I small bunch mint, roughly chopped
1 small bunch basil, roughly chopped
1 small bunch tarragon, roughly chopped
3 tbsp. pomegranate seeds, to garnish
For the dressing:
2 tbsp. balsamic vinegar
3 tbsp. extra-virgin olive oil
¼ tsp. golpar (optional)
½ tsp. sea salt
½ tsp. black pepper

Steps:

Using a pair of scissors, cut the flatbread into small jagged pieces and place them in a large bowl.
Toast the walnuts in a small pan over a medium heat for 2 minutes. Add them to the bowl, along with the crumbled cheese and chopped herbs.
To make the dressing, whisk the balsamic vinegar, olive oil and golpar (if you are using it) with the salt and pepper. Drizzle the dressing over the salad and then get your hands in there, giving the whole thing a good stir to evenly distribute it.
Leave the salad for 10 minutes for the flavors to soak into the bread, then taste and adjust the seasoning. Garnish with a generous sprinkling of pomegranate seeds just before serving.

HERB SALAD

Herb Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1/4 cup white wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
1 bunch flat-leaf parsley, stemmed (about 3 cups)
1 bunch fresh basil, stemmed (about 3 cups)
1 bunch fresh chives, chopped
1 bunch fresh tarragon, stemmed (about 1/2 cup)
1 cup arugula leaves
1 fennel bulb, halved, cored, and thinly sliced
Edible flowers, for garnish

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.

MIXED GRAIN AND HERB SALAD

Mixed Grain and Herb Salad image

This side dish is packed with whole grains and fresh herbs. Serve it alongside roasted chicken or Seared Fish with Beets and Broccoli.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 4

Ingredients

2 cups mixed cooked grains, such as bulgur, quinoa, brown rice, and farro
1/2 cup finely chopped mixed fresh herbs, such as dill, parsley, cilantro, and chives
2 teaspoons extra-virgin olive oil
Coarse salt and ground pepper

Steps:

In a medium bowl, toss together mixed cooked grains, mixed fresh herbs, and olive oil. Season with salt and pepper.

Nutrition Facts : Calories 129 g, Fat 4 g, Fiber 2 g, Protein 3 g

BARLEY SALAD WITH HERBS

Barley Salad with Herbs image

Herbs and Dijon mustard provide brightness and bite in this barley dish. Use any type of tender green herbs you have on hand, such as basil, mint, chives, parsley, or dill.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 50m

Number Of Ingredients 6

Ingredients

1 1/2 cups pearl barley (not quick-cooking)
Coarse salt and freshly ground pepper
2 tablespoons finely chopped shallots (about 1 medium)
1 tablespoon Dijon mustard
1/4 cup extra-virgin olive oil
3/4 cup roughly chopped fresh herbs

Steps:

Bring barley and 3 cups water to a boil. Add 1/2 teaspoon salt. Reduce heat, cover, and simmer until barley is tender, about 40 minutes. Drain if necessary.
Meanwhile, place shallot in a large bowl, and whisk in mustard, oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
Stir in barley and herbs. Serve warm.

SOFT HERB SALAD

Soft Herb Salad image

In addition to how nice it looks, the beauty of this herb salad is that it can be as sweet or as pungent as you like, served in a big heap as a fresh first course, or a small pile as a refreshing side dish, or as a palate cleanser with a cheese course. It is especially energizing when served alongside heavy winter feasts:The leaf-green herbs, pink peppercorns and buttery golden almonds perk up the browns of roasts and braises. Picking the herbs and cleaning them is a finicky task, but can be done a day or two before.

Provided by Julia Moskin

Categories salads and dressings, appetizer, side dish

Time 1h

Yield 6 to 8 servings (can be doubled)

Number Of Ingredients 12

Ingredients

2 cups cilantro leaves
1 cup flat-leaf parsley leaves
1 cup small dill sprigs
1 cup basil or mint leaves
1 cup arugula leaves
2 cups purslane, mâche or hearts of Boston lettuce leaves
4 tablespoons unsalted butter
1 cup sliced almonds
Salt and coarsely ground black pepper
¼ teaspoon red chile flakes or 1/2 teaspoon crushed pink peppercorns (optional)
3 tablespoons lemon juice, more to taste
2 tablespoons olive oil, more to taste

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.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 10 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 157 milligrams, Sugar 1 gram, TransFat 0 grams

MIXED HERB SALAD WITH BORAGE : LA SALADE DE PLUSIEURS HERBES

Mixed Herb Salad With Borage : La Salade De Plusieurs Herbes image

A delightful old French salad recipe, which uses fresh aromatic herbs with fresh lettuce leaves and a simple dressing. Serve this with poached salmon or cold chicken for an elegant dinner party dish. Adapted from a 16th century French translation of a book originally written in Latin in 1474. NB: Borage is an excellent culinary herb and can be used in a variety of ways. Borage is far better used fresh, as the flavour and colour deteriorate when dried and some essential oils lost. Traditional recipes recommend borage leaves and seeds, together with fennel in salads for increasing the milk supply in nursing mothers. The leaves and flowers are still added for flavour and garnish to wine cups, Pimms and gin-based summer cocktails and the flowers are still candied for confectionary as cake and ice cream decorations.

Provided by French Tart

Categories Salad Dressings

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 heads lettuce
young tender borage leaves and fresh edible flower (1 handful)
chopped fresh mint leaves (1 handful)
fresh lemon balm leaves (1 handful)
tender fennel shoots and fresh edible flower (1 handful)
fresh chervil (1 handful)
2 tablespoons chopped fresh parsley
1 tablespoon oregano or 1 tablespoon marjoram, flowers and leaves
salt
1/3 cup olive oil
2 tablespoons wine vinegar

Steps:

Wash the lettuce and herbs well, dry them and place them in a large dish. Sprinkle with salt, add the oil and finally the vinegar. Let the salad stand a while before serving.

Nutrition Facts : Calories 124.9, Fat 12.2, SaturatedFat 1.7, Sodium 34.6, Carbohydrate 3.5, Fiber 1.7, Sugar 0.9, Protein 1.7

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