AROMATIC SALAD OF MEDITERRANEAN HERBS
6 ounces mesclun mix or mixed lettuces
1 bunch baby arugula
20 basil leaves, torn into large pieces
40 Italian parsley leaves
16 mint leaves
2 tablespoons whole fresh tarragon leaves
2 tablespoons whole fresh marjoram leaves
2 tablespoons whole fresh oregano leaves
1/2 teaspoon salt
4 teaspoons red wine vinegar
3 tablespoons extra-virgin olive oil
Rinse all of the greens and herbs carefully and dry them completely. Place them in a large bowl.
In a large spoon held over the bowl of greens, stir the salt into the vinegar until it has dissolved. Sprinkle the vinegar mixture over the greens and mix well. Drizzle the oil over the salad and toss thoroughly to make sure each leaf is coated. Serve immediately.
Makes 4 servings
Source: Simply Tuscan: Recipes for a Well-Lived Life by Pino Luongo
6 ounces mesclun mix or mixed lettuces
1 bunch baby arugula
20 basil leaves, torn into large pieces
40 Italian parsley leaves
16 mint leaves
2 tablespoons whole fresh tarragon leaves
2 tablespoons whole fresh marjoram leaves
2 tablespoons whole fresh oregano leaves
1/2 teaspoon salt
4 teaspoons red wine vinegar
3 tablespoons extra-virgin olive oil
Rinse all of the greens and herbs carefully and dry them completely. Place them in a large bowl.
In a large spoon held over the bowl of greens, stir the salt into the vinegar until it has dissolved. Sprinkle the vinegar mixture over the greens and mix well. Drizzle the oil over the salad and toss thoroughly to make sure each leaf is coated. Serve immediately.
Makes 4 servings
Source: Simply Tuscan: Recipes for a Well-Lived Life by Pino Luongo
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