Green Herb Salad with Champagne Vinaigrette
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Prep Time: 15 minutes
Cook Time: 0 minutes
In many Mediterranean countries, fresh herbs are used as primary salad ingredients. Herbs are appreciated for the complex flavor and refreshing taste they bring to a salad. Parsley, cilantro, chervil, arugula and mint are commonly used this way. Fresh oregano and thyme might be added in smaller quantities. You may use only a single herb or a mixture. Do not use woody-stemmed herbs such as rosemary or sage. Before tossing, the dressing and salad can stand for up to 30 minutes.
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- 1/4 cup extra-virgin olive oil
- 1 Tbs. minced shallot
- 2 Tbs. Champagne vinegar
- 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1 large head butter lettuce, leaves separated
and torn into bite-size pieces
- 1 cup fresh flat-leaf parsley leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh chervil sprigs
Wine PairingThis pairs well with medium-bodied sparkling wines like the Dominio de la Vega Cava Brut Reserva Especial, Utiel-Requena from our Wine Club.
Directions:In the bottom of a salad bowl, combine the olive oil and shallot. Add the vinegar, salt and pepper and mix well with a fork. Top with the lettuce, parsley, cilantro and chervil. When ready to serve, toss well. Mound the salad in individual bowls or on plates. Serves 4.
Variation: 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.
Adapted from Williams-Sonoma Collection Series, Salad, by Georgeanne Brennan (Simon & Schuster, 2001).