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Folks in frost-free gardening zones where fresh herbs are as common as sunshine might consider this an “Everyday” Herb Salad.
But for those of us whose herb gardens are dormant more months than not, this salad is the essence of carpe diem summertime eating.
Eating a plateful of fresh herbs right out of the garden is extravagant indeed, when October through April sees us resort (wincingly) to plunking down four dollars for a few precious sprigs of fresh herbs encased in a little plastic suitcase. << Get Tips for Mixing Herbs and Greens >>
- 6 cups mixed salad greens and herbs, stems trimmed, washed and dried
- 3 T. extra-virgin olive oil
- 2 T. red wine vinegar
- salt and freshly ground black pepper to taste
Place salad greens and herbs in a large bowl. Combine olive oil, vinegar, and salt and pepper in a jar; shake until well blended.
Pour dressing over greens and herbs; toss to coat well.
This salad goes well with roasted chicken or poached fish. Or, heap it on a thick slice of bread that’s been brushed with olive oil or butter and then grilled or toasted under the broiler.