Fresh Herb Salad Recipes

Steps:

• Separate 1 large head Bibb lettuce. Combine in a large bowl with 2 tablespoons each of torn basil, dill, parsley and mint. Toss with the juice of 1/2 lemon and 2 tablespoons olive oil, and season with salt and pepper.

Steps:

• Combine all of the herbs in a mixing bowl. Toss the herbs lightly in the oil. Season with salt and pepper. Serve immediately.

Steps:

• Up to a day before serving, wash the herbs and greens: Fill a large bowl or clean sink with plenty of cold water. Immerse the leaves, swish around to loosen any dirt, then gently lift out. Dry in a salad spinner or by spreading them on clean kitchen towels. (If working ahead, refrigerate the dry leaves in sealed plastic bags or containers. Add a paper towel to each bag to absorb excess water.)
• Melt butter in a frying pan until it sizzles. Add almonds. Sauté over low heat, until the almonds are golden and the butter is browned. Lift out almonds and drain on paper towels, reserving butter. (Butter can be kept for 1 day. Melt and cool again before assembling salad.)
• When ready to serve, place greens in a large bowl. Add salt, pepper, chile flakes, almonds, cooking butter, lemon juice and olive oil. Toss gently and season to taste, then serve immediately.

Steps:

• For the crostini: Preheat the oven to 400 degrees F.
• Place the bread on a baking sheet in a single layer evenly spaced out. Drizzle the sliced bread with olive oil. Bake until the bread is crisp, about 10 minutes. Halfway through baking, flip the crostini and toast the other side. Remove from the oven.
• While the crostini is still warm, rub each slice of bread with the garlic and season with salt and pepper.
• For the herb salad: Make sure all of the herbs are washed and dried and place into a bowl. Sprinkle with the lemon juice and drizzle with the olive oil to lightly dress the greens. Season with salt and pepper.
• Hand tear the burrata over each crostini. Top the cheese with the fresh herb salad, taste and enjoy!

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.

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.