Simple French Herb Salad Mix Food
FINES HERBES CLASSIC FRENCH SEASONING MIX
This seasoning mix-one of three famous French herb concoctions-is easy to make at home. You can use fresh or dried herbs and store it.
Provided by Peggy Trowbridge Filippone
Categories Spice Mix
Time 10m
Yield 48
Number Of Ingredients 4
Steps:
- Combine the tarragon, chervil, chives, and parsley in a small bowl.
- Add this fresh fines herbes mixture at the end of the cooking process to preserve the flavor of the herbs.
- Combine the dried tarragon, chervil, chives, and parsley in a glass jar and seal tightly.
- Store in a cool, dark place up to 4 months.
- When using a dried fines herbes, add the mixture toward the beginning of cooking time to give the herbs a chance to mellow.
Nutrition Facts : Calories 0 kcal, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 0 mg, Sugar 0 g, Fat 0 g, ServingSize 1/4 cup (48 servings), UnsaturatedFat 0 g
MIXED HERB SALAD WITH BORAGE : LA SALADE DE PLUSIEURS HERBES
A delightful old French salad recipe, which uses fresh aromatic herbs with fresh lettuce leaves and a simple dressing. Serve this with poached salmon or cold chicken for an elegant dinner party dish. Adapted from a 16th century French translation of a book originally written in Latin in 1474. NB: Borage is an excellent culinary herb and can be used in a variety of ways. Borage is far better used fresh, as the flavour and colour deteriorate when dried and some essential oils lost. Traditional recipes recommend borage leaves and seeds, together with fennel in salads for increasing the milk supply in nursing mothers. The leaves and flowers are still added for flavour and garnish to wine cups, Pimms and gin-based summer cocktails and the flowers are still candied for confectionary as cake and ice cream decorations.
Provided by French Tart
Categories Salad Dressings
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.
Nutrition Facts : Calories 124.9, Fat 12.2, SaturatedFat 1.7, Sodium 34.6, Carbohydrate 3.5, Fiber 1.7, Sugar 0.9, Protein 1.7
HERB SALAD
Provided by Giada De Laurentiis
Categories side-dish
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.
HERB SALAD
Steps:
- Separate 1 large head Bibb lettuce. Combine in a large bowl with 2 tablespoons each of torn basil, dill, parsley and mint. Toss with the juice of 1/2 lemon and 2 tablespoons olive oil, and season with salt and pepper.
ALL-STAR HERB SALAD
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.
FRENCH POTATO SALAD
Here's an easy-to-make potato salad that features a fresh, zippy tarragon dressing instead of the traditional mayonnaise. This is one of my husband's favorite recipes. I like to bring along a large bowlful for picnics, potlucks and backyard barbecues.-Cheryl Ruhr, Brookfield, Missouri
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, toss potatoes and onion. In a jar with tight-fitting lid, combine the oil, vinegar, tarragon, chives, salt and pepper; shake well. Pour over potato mixture and gently toss to coat. Let stand 1 hour. Serve at room temperature.
Nutrition Facts :
HERB SALAD
This is a great way to enjoy the healthy goodness of fresh summer herbs. If you have an herb garden pick them just before using. I found this in a French cooking magazine.
Provided by Annacia
Categories European
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.
Nutrition Facts : Calories 45.7, Fat 3.7, SaturatedFat 0.5, Sodium 12.8, Carbohydrate 2.7, Fiber 1.8, Sugar 0.4, Protein 1.4
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