Time 10m Yield 4 servings Number Of Ingredients 10 Steps:

Add the dill, tarragon, parsley, basil and baby greens to a large salad bowl. Whisk together the shallot, champagne vinegar and Dijon mustard. Whisk in the olive oil and season with salt and pepper. Dress the salad immediately before serving and toss.

Time 50m Yield 4 to 6 servings Number Of Ingredients 13 Steps:

Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding. Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

Time 5m Yield 2/3 cup. Number Of Ingredients 5 Steps:

In a small bowl, combine all ingredients. Store in an airtight container for up to 6 months.

Time 10m Yield 4 to 6 servings Number Of Ingredients 13 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.

Yield Makes 4 to 6 servings Number Of Ingredients 10 Steps:

In a large, shallow salad 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. Variation: The dressed salad can also be placed-open-face-sandwich fashion-on top of grilled bread that has brushed with olive oil.

Time 5m Yield 1/2 Cup Number Of Ingredients 5 Steps:

Combine the dried herbs. Place in a glass jar and seal tightly. Store in a cool, dark place up to 4 months. Combine tarragon, chervil, chives, thyme, and parsley. Add fresh Fines Herbs at the end of the cooking process to preserve their flavor.

Time 25m Number Of Ingredients 6 Steps:

Use metal tongs to hold the onion over hot coals or char in a hot griddle pan until just blackened all over. Leave to cool completely, then peel away the outer blackened layer and finely chop the rest of the onion. You can also simply finely chop the onion without charring it first, if you prefer. Cook the beans in a pan of boiling salted water for 4-5 mins until just cooked, with a slight snap. Drain and tip into a bowl with the onion, cannellini beans, olive oil and lemon juice. Season well, toss everything together and set aside until needed. This can be prepared several hours ahead and chilled. Stir in the herbs just before serving.

Time 15m Yield 6 serving(s) Number Of Ingredients 11 Steps:

Wash the lettuce and herbs well, dry them and place them in a large dish. Sprinkle with salt, add the oil and finally the vinegar. Let the salad stand a while before serving.

More about “simple french herb salad mix recipes”

Time 20m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:

In a large, shallow bowl, whisk together the sherry and wine vinegars and salt. Whisk in the olive 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.