Mixed Herb Salad Recipes

HERB SALAD

Herb Salad image

Provided by Giada De Laurentiis

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.

CABBAGE AND MIXED GREENS SALAD WITH LIGHT TANGY HERB VINAIGRETTE

Cabbage and Mixed Greens Salad With Light Tangy Herb Vinaigrette image

Make the dressing ahead and chill in the fridge, but add the herbs just before tossing the salad. From Cooking Light.

Provided by kitchenslave03

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons water
2 tablespoons balsamic vinegar
1 tablespoon fresh chives, chopped
1 tablespoon lemon juice
1 tablespoon grainy mustard
2 teaspoons olive oil
1 teaspoon fresh dill, chopped
1 teaspoon honey
1/4 teaspoon black pepper
1/8 teaspoon salt
4 cups mixed salad greens
2 cups savoy cabbage, thinly sliced
1 cup cherry tomatoes, halved
1/2 cup green onion, diagonally cut

Steps:

Combine 1st ten ingredients, stirring well with a whisk.
Combine salad greens, cabbage, tomatoes and onions in a large bowl. Drizzle dressing over veggies and serve.

Nutrition Facts : Calories 49.3, Fat 2.5, SaturatedFat 0.3, Sodium 128.7, Carbohydrate 6.7, Fiber 2, Sugar 3.7, Protein 1.5

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

ALL-STAR HERB SALAD

All-Star Herb Salad image

Provided by Patricia Wells

Categories Salad Herb No-Cook Vegetarian Healthy Raw

Yield Makes 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 teaspoon best-quality sherry wine vinegar
1 teaspoon best-quality red wine vinegar
Fine sea salt to taste
1 tablespoon extra-virgin olive oil
Freshly ground black pepper to taste
2 ounces (60 g) fresh flat-leaf parsley leaves, carefully stemmed, rinsed, and dried
2 ounces (60 g) fresh chives, rinsed, dried, and minced
2 ounces (60 g) fresh dill leaves, carefully stemmed, rinsed, dried, and chopped
2 ounces (60 g) fresh tarragon leaves, carefully stemmed, rinsed, dried, and leaves separated
2 ounces (60 g) fresh mint, stemmed, rinsed, dried, and leaves separated

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.

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