Herb Salad

Fragrant, distinct, and abundant during warm months, these verdant sprigs have much more to offer than just a pop of freshness and color.

YIELD 4 to 6

TIME 10 minutes

Herb Salad photo

Why This Recipe Works

Gather Your Ingredients

Key Equipment

Key Equipment - All-Purpose Whisks

Before You Begin

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Be sure to use vibrant, high-quality herbs; to wash and dry them thoroughly (excess liquid can wilt the leaves or dilute the dressing); and to dress them lightly. For the mixed tender herb leaves, we suggest any combination of dill, chives, chervil, or tarragon. To introduce more dynamic color and texture, add up to ½ cup of thinly sliced vegetables, such as radishes, shallots, fennel, or celery.

Instructions

1.

Add oil, lemon zest and juice, and salt to large bowl. Season with pepper to taste, and whisk to thoroughly combine. Add parsley and herb leaves and toss until evenly coated with dressing. Season with salt to taste. Serve immediately.

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