More of a condiment than a salad, herb salad is like a deconstructed salsa verde and adds a fresh element to grilled fish, frittatas, grilled meats or vegetables, roasted potatoes or even on top of a pizza. I sometimes add a few shavings of fresh grated horseradish if I am topping red meat.
Author:
The Good LFE Cookbook
Ingredients
Handful parsley, picked into individual leaves
1 bunch chives, cut into 1” sticks
4 sprigs tarragon, picked into individual leaves
1/2 bunch chervil or cilantro sprouts, picked (optional)
