Fresh herb salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Fresh purslane, washed and |
| Patted dry | ||
| ¼ | cup | Fresh chervil sprigs, washed |
| And patted dry | ||
| ¼ | cup | Lovage leaves, washed and |
| Patted dry | ||
| ¼ | cup | Tarragon leaves, washed and |
| Patted dry | ||
| ¼ | cup | Viola flowers, washed and |
| Patted dry | ||
| ¼ | cup | Small basil leaves, washed |
| And patted dry | ||
| ¼ | cup | Snipped chives |
| Drizzle of extra virgin | ||
| Olive oil | ||
| Salt | ||
| Freshly ground black pepper | ||
Directions
Combine all of the herbs in a mixing bowl. Toss the herbs lightly in the oil. Season with salt and pepper. Serve immedietly.
Yield: 1¾ cup
EMERIL LIVE SHOW #EMIB54 COOKING WITH FRESH HERBS