Monday, March 28, 2011

Parsley, Celery and Herb Salad

2 cups parsley leaves
½ cup 1-inch snipped chives
½ cup tarragon leaves or mint
4 stalks celery, cut on the bias about 1/8-inch thick
An equal amount of fennel
½ cup extra virgin olive oil
Juice of 1 lemon, Meyer if possible
½ teaspoon Dijon mustard
Salt and pepper

1. Combine the parsley, chives, tarragon/mint, and celery.
2. Mix together olive oil, lemon juice, mustard, salt and pepper.
3. Just before serving, pour the olive oil mixture over the greens and toss gently. Taste for seasonings.
Note: The proportions can be varied depending on the herbs you have at hand. Celery leaves are a good addition. You can also add 2 small seeded tomatoes for color.

6-8 servings
Adapted from the San Francisco Chronicle Magazine, January 30, 2005, David Bazirgan at Baraka

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