MOSTLY HERBS SALAD WITH FRENCH VINAIGRETTE
Serves 4 to 6
Tender herbs are the star ingredients in this delicious salad . Feel free to mix things up based on what you have on hand . I added fresh asparagus and roasted peppers .
6 handfuls mixed micro greens such as mâche , lamb ’ s lettuce , pea sprouts or watercress
1 cup mixed fresh herbs such as flat-leaf parsley , basil , mint , chervil or thyme leaves
½ English cucumber
½ cup edible blossoms such as thyme , basil or chive blossoms , nasturtiums , marigolds or pansies
½ cup toasted pumpkin seeds / pepitas French vinaigrette ( see box for recipe )
Just before serving , drizzle with the dressing and toss gently to mix . Serve immediately .
Adapted from the Williams-Sonoma Newlywed Cookbook
FRENCH VINAIGRETTE
2 tablespoons Champagne vinegar or white wine vinegar
2 teaspoons Dijon mustard 1 tablespoon fresh lemon juice 1 small shallot , finely diced
Wash the micro greens and gently pat dry . For herbs with large leaves , such as basil and mint , cut or tear into ribbons . Peel the cucumber and , using a mandoline or vegetable peeler , shave lengthwise into thin ribbons .
In a large salad bowl , combine all ingredients except vinaigrette . Cover with a clean towel and refrigerate until ready to dress .
1 small garlic clove , minced ½ cup extra virgin olive oil Salt and freshly ground pepper
In a small jar or other covered container , combine the vinegar , mustard , lemon juice , shallot and garlic . Cover and shake until well blended . Using a fork , mix in the olive oil until well blended and emulsified . Season to taste with salt and pepper .
62 PEACHYTHEMAGAZINE . COM