Folks in frost-free gardening zones where fresh herbs are as common as sunshine might consider this an â€śEverydayâ€ť Herb Salad.
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But for those of us whose herb gardens are dormant more months than not, this salad is the essence of carpe diem summertime eating.
Eating a plateful of fresh herbs right out of the garden is extravagant indeed, when October through April sees us resort (wincingly) to plunking down four dollars for a few precious sprigs of fresh herbs encased in a little plastic suitcase. << Get Tips for Mixing Herbs and Greens >>
- 6 cups mixed salad greens and herbs, stems trimmed, washed and dried
- 3 T. extra-virgin olive oil
- 2 T. red wine vinegar
- salt and freshly ground black pepper to taste
Place salad greens and herbs in a large bowl. Combine olive oil, vinegar, and salt and pepper in a jar; shake until well blended.
Pour dressing over greens and herbs; toss to coat well.
This salad goes well with roasted chicken or poached fish. Or, heap it on a thick slice of bread thatâ€™s been brushed with olive oil or butter and then grilled or toasted under the broiler.