- 1 teaspoon best-quality sherry wine vinegar
- 1 teaspoon best-quality red wine vinegar
- Fine sea salt to taste
- 1 tablespoon extra-virgin olive oil
- Freshly ground black pepper to taste
- 2 ounces (60 g) fresh flat-leaf parsley leaves, carefully stemmed, rinsed, and dried
- 2 ounces (60 g) fresh chives, rinsed, dried, and minced
- 2 ounces (60 g) fresh dill leaves, carefully stemmed, rinsed, dried, and chopped
- 2 ounces (60 g) fresh tarragon leaves, carefully stemmed, rinsed, dried, and leaves separated
- 2 ounces (60 g) fresh mint, stemmed, rinsed, dried, and leaves separated
- In a large, shallow salad bowl, whisk together the vinegars and salt. Whisk in the oil and pepper. Taste for seasoning. Add all the herb leaves and toss to evenly coat the greens with the dressing. Taste for seasoning. Serve in small portions as an accompaniment to roast chicken or grilled or poached fish.
- The dressed salad can also be placed—open-face-sandwich fashion—on top of grilled bread that has brushed with olive oil.