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Herb Salad

Name: Herb Salad
Total time: 10 min
Ingredients: 3 tablespoons, extra-virgin olive oil; 1/4 teaspoon, grated lemon zest plus 1 tablespoon juice; 1/4 teaspoon, kosher salt; 2 cups, fresh parsley leaves; 2 cups, mixed tender herb leaves

By Keith Dresser ･ Appears in Cook's Illustrated July/August 2019

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

YIELD Serves 4 to 6

TIME 10 minutes

Why This Recipe Works

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Gather Your Ingredients

3 tablespoons extra-virgin olive oil

¼ teaspoon grated lemon zest plus 1 tablespoon juice

2 cups fresh parsley leaves

2 cups mixed tender herb leaves

Key Equipment

Before You Begin

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

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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