Science & Health

Salad Of Garden Herbs

NPR

Published May 22, 2012 at 5:18 PM CDT

"Salads emphasizing fresh herbs are vigorous and fill the mouth with big, robust flavors," writes Deborah Madison inVegetarian Cooking for Everyone(Broadway 1997), from which this is adapted. By all means, substitute whatever greens and herbs you like or have on hand. Top with herb blossoms if you can get them. Madison says this would be "an exuberant accompaniment" toa cheese souffle.

Herb blossoms, such as these chive blossoms from Westminster, Md.-based Gardeners Gourmet at Eastern Market in Washington, D.C., are a colorful addition to this zesty salad.

Makes 3 to 4 servings

2 cups lettuce leaves

2 cups spinach leaves

4 marjoram sprigs

2 tablespoons basil leaves

1/2 cup celery leaves

1/3 cup flat-leaf parsley leaves

Several sprigs lemon verbena

1 cup small purslane sprigs

Salt, to taste

Extra-virgin olive oil, to taste

Fresh lemon juice (or apple cider vinegar), to taste

Herb blossoms, if available

Carefully sort through the leaves, then wash and dry well.

Tear or cut the lettuce and spinach into bite-sized pieces.

Strip the marjoram leaves from their stems and keep the leaves whole. Tear the basil leaves unless they're tiny. Keep the celery, parsley and lemon verbena leaves in fairly large pieces.

Toss everything with a pinch or 2 of salt, then with just enough oil to coat. Season with lemon juice to taste, then toss again with herb blossoms if you have them.

Salad Of Garden Herbs

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