Herb leaf salad

Easy
July 2004

Herb leaf salad

Easy
July 2004

Serves 6
Hands on time 10 mins

This simple summer salad recipe is fragrant and aromatic, and works well as a side or a starter.

Dairy-free recipes
Gluten-free recipes
Vegetarian recipes

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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

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

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.

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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