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Green Herb Salad w Champagne Vinaigrette




Source of Recipe


Adapted from Williams-Sonoma Collection Series,Salad,by Georgeanne Brennan (Simon & Schuster, 2001).


List of Ingredients




1/4 cup extra-virgin olive oil
1 Tbs. minced shallot
2 Tbs. Champagne vinegar
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1 large head butter lettuce, leaves separated
and torn into bite-size pieces
1 cup fresh flat-leaf parsley leaves
1/2 cup fresh cilantro leaves
1/2 cup fresh chervil sprigs


Recipe



In the bottom of a salad bowl, combine the olive oil and shallot. Add the vinegar, salt and pepper and mix well with a fork. Top with the lettuce, parsley, cilantro and chervil. When ready to serve, toss well. Mound the salad in individual bowls or on plates. Serves 4.

Variation: To enrich the dressing, add a little Maytag, Stilton, Gorgonzola or other blue-veined cheese along with the vinegar, coarsely mashing it with a fork. Serve the salad after a main course, accompanied with a sliver of the cheese and some walnuts.