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1 teaspoon best-quality sherry wine vinegar 1 teaspoon best-quality red wine vinegar Fine sea salt to taste 1 tablespoon extra-virgin olive oil Freshly ground black pepper to taste 2 ounces (60 g) fresh flat-leaf parsley leaves, carefully stemmed, rinsed and dried 2 ounces (60 g) fresh chives, rinsed, dried and minced 2 ounces (60 g) fresh tarragon leaves, carefully stemmed, rinsed, dried and leaves separated 2 ounces (60 g) fresh mint, stemmed, rinsed, dried and leaves separated |
In a large, shallow 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. FOUR TO SIX SERVINGS VARIATION: The dressed salad can also be placed—open-face-sandwich fashion—on top of grilled bread that has been brushed with olive oil |
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