Mixed Herb Salad


  • Soft fresh herbs: basil, tarragon,
  • Italian parsley, arugula, chives,
  • etc. As much as a few or many........
  • Baby spinach
  • olive oil
  • shallot
  • champagne vinegar
  • salt


  • Wash and spin herbs. Layer in metal bowl between paper towels and refrigerate for at least 20 minutes and up to 4 hours if you wish.
  • Toss the herbs and spinach in bowl. IN a small bowl, mix the olive oil shallot and a small amount of vinegar. The flavor should jump out at you from the herb salad.
  • Serve the herbs with a light dressing of the viniagrette.


  • Description:
  • "This is one of my favorite summer salads"SOURCE: Char Zyskowski