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Add a photoServings: 1
Ingredients
- 1 tsp Best quality sherry wine vinegar
- 1 tsp Best quality red wine vinegar Fine sea salt to taste
- 1 Tbsp. Extra virgin extra virgin olive oil Freshly grnd black pepper to taste
- 2 ounce Fresh flat leaf parsley leaves, carefully stemmed, rinsed and Dry
- 2 ounce Fresh chives, rinsed,dry and chopped
- 2 ounce Fresh dill leaves, carefully stemmed, rinsed, dry and minced
- 2 ounce Fresh tarragon leaves, carefully stemmed, rinsed, dry and Leaves separated
- 2 ounce Fresh mint, stemmed, rinsed, dry and leaves separated
Directions
- In a large, shallow salad bowl, whisk together the vinegar's and salt.
- Whisk in the oil and pepper. Taste for seasoning.
- Add in all the herb leaves and toss to proportionately coat the greens with the dressing. Taste for seasoning.
- Serve in small portions as an accompaniment to roast chicken or possibly grilled or possibly poached fish.
- Variation: the dressed salad can also be placed open-face sandwich fashion on top of grilled bread which has been brushed with extra virgin olive oil.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 242g | |
| Calories 346 | |
| Calories from Fat 162 | 47% |
| Total Fat 18.63g | 23% |
| Saturated Fat 3.08g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 96mg | 4% |
| Potassium 2514mg | 72% |
| Total Carbs 39.4g | 11% |
| Dietary Fiber 10.2g | 34% |
| Sugars 1.65g | 1% |
| Protein 17.46g | 28% |
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