Herb Garden Salad Recipes

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:

• Preheat the broiler. To make the toasts, arrange the bread slices on a baking sheet and brush one side with one tablespoon of the olive oil and season with salt and pepper. Broil about 4 inches from the heat until golden brown, 2 to 3 minutes. Turn the slices over and toast. Remove from the oven while warm, and rub one side of each toast with the cut surface of the garlic. Transfer to a rack and set aside.
• To prepare the salad, combine the sherry and red wine vinegars and the remaining 1 tablespoon olive oil in a large bowl. Add the greens, parsley, chives, dill, tarragon, mint, and microgreens. Season with salt and pepper and toss to evenly coat the greens with the dressing. Place the garlic toasts on serving plates. Divide the salad on top of the toasts.
• Herbs are the leaves and sometimes the flowers of a plant. Spices are seeds, bark, and dried berries. Some recipes and cookbooks will specify 1 teaspoon of a freshly chopped herb or 1/2 teaspoon of a dried herb. This substitution ratio assumes that the herbs are freshly dried and very potent with essential oils. The truth is, many dried herbs and spices are not stored correctly or not replaced often enough, so the herbs are actually less potent than their fresh counterparts. I almost always use fresh herbs.