JR’s Herb Salad Recipe
- Sea salt to taste
- 1 tablespoon red wine vinegar
- 1 tablespoon sherry vinegar
- 6 tablespoons extra-virgin olive oil
- Freshly ground white pepper to taste
- 1½ cup (1 ounce) frisée (chicory, or curly endive)
- ½ cup (1 ounce) oak-leaf lettuce
- ½ cup (1 ounce) curly red-leaf lettuce
- ½ cup (1 ounce) radicchio
- ½ cup (1 ounce) romaine lettuce
- ½ cup (1 ounce) mesclun
- ½ cup (1 ounce) lamb’s lettuce
- 1 ounce arugula
- ¼ cup fresh marjoram leaves
- ½ cup chopped fresh chervil leaves
- ½ cup chopped fresh basil leaves
- ½ cup fresh flat-leaf parsley leaves
- ½ cup fresh dill leaves
- ½ cup chopped fresh tarragon leaves
- 6 small fresh mint leaves
- 6 small celery leaves
- Several drops of red wine vinegar
- Prepare the vinaigrette: In a small bowl, combine the salt and vinegars and whisk to blend. Slowly whisk in the oil. Season with white pepper. Taste for seasoning.
- Carefully wash, trim, and dry the salad greens. Tear them all into small bite-size pieces; you should have 1½ cup of each variety of green. Place the greens in a large salad bowl, add the herbs, and toss to blend. Slowly add the vinaigrette, tossing to evenly coat the greens.
- Arrange the salad in a mound on each of six salad plates. Garnish with the mint and celery leaves. Drizzle with a few drops of vinegar, and serve immediately.
