Herb leaf salad
- Published: 30 Jun 04
- Updated: 18 Mar 24
This simple summer salad recipe is fragrant and aromatic, and works well as a side or a starter.
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Ingredients
- 50g fresh flatleaf parsley, all stems removed
- 50g fresh chives, chopped into lengths
- 50g fresh tarragon leaves, all stems removed
- 50g fresh basil, all stems removed
- 2 tsp red wine vinegar
- 1-2 tbsp extra-virgin olive oil
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Method
- Wash all the herbs and carefully dry them. Put into a large serving bowl. Whisk the red wine vinegar into the olive oil and season with sea salt. Just before serving, drizzle over the leaves and toss.
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- Recipe from July 2004 Issue
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