In the colder months I consume a bunch of soup. Likewise in the warmer months, my cravings change and all I want to eat are salads. I especially enjoy a salad where fragrant herbs are incorporated as another leafy green. In this recipe, parsley, cilantro, and chervil are mixed in with butter leaves and tossed with a light champagne vinaigrette. It will pair perfectly with grilled meats, panini sandwiches, fish kabobs, and succulent cheesy soufflés. This salad is so delish you'll be making it all summer long. To check out the recipe,
1/4 cup extra-virgin olive oil
1 tablespoon minced shallot or green onion
2 tablespoons Champagne vinegar
1 teaspoon best-quality sherry wine vinegar
1 clove garlic, minced
2 teaspoons fresh lime juice
1/4 teaspoon coarse kosher or sea salt
1/4 teaspoon freshly ground black pepper
1 large head butter lettuce, leaves separated and torn into bite-size pieces
1 cup fresh flat-leaf parsley leaves, carefully stemmed, rinsed, dried and leaves separated
1/2 cup fresh cilantro leaves, carefully stemmed, rinsed, dried and leaves separated
1/2 cup fresh chervil sprigs, carefully stemmed, rinsed, dried and leaves separated
- In a large, shallow bowl, combine the olive oil and shallot.
- Add the Champagne vinegar, sherry wine vinegar, garlic, lime juice, coarse salt, and pepper; mix well with a fork.
- Top with the lettuce, parsley, cilantro and chervil; toss well.
- Mound the salad in individual servings bowls or plates.
Note: to enrich the dressing, add a little Maytag, Stilton, Gorgonzola or other blue-veined cheese along with the vinegar, coarsely mashing it with a fork. Serve the salad after a main course, accompanied with a sliver of the cheese and some walnuts.