Herbs are a delicious and nutritious way to add flavor to lots of dishes. They taste magical in various outlets; omelets, spritzers, on all sorts of meats, seafood, tofu, in ice cream, vegetables, pasta sauce, salad dressings, marinades and rubs, and in creative desserts.
As wonderful as they are as accompaniments to many dishes, have you considered using them to make an herb salad, containing only herbs? Yes, it can be done, and the results will leave your taste buds as happy as ever!
- 1 bunch of the following herbs: parsley, basil, chives, taragon, dill
- 1/4 cup white wine or cider vinegar
- 1/2 cup extra virgin olive oil
- 2 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Wash all herbs in cold water and pat dry. Tear off the leaves and combine in a large bowl. Cut chives into 1/2 inch pieces and add to the rest of the herbs. To make the vinaigrette, mix the mustard, vinegar, salt and pepper together, then slowly whisk in the olive oil until the mixture gets thick. Toss the salad with enough dressing to lightly coat each leaf. It is also fun, and pretty to add edible flowers (like nasturtiums) as a garnish, or serve as is.
Herbs not only taste great, but are also packed with important nutrients. We used the following herbs in our salad:
- Parsley: Derives its name from the greek word for “rock celery,” parsley is packed with vitamins B, A, C, K, E, magnesium, iron, calcium, potassium.
- Basil: Prized in many cultures as the “holy herb,” basil is a great source of vitamins A + C, magnesium, iron, calcium, potassium.
- Chives: Containing the most vitamin A of all of their allium family members, chives are rich in vitamins K, C, B and minerals such as copper, iron, manganese, zinc and calcium.
- Tarragon: Used to treat toothaches in Ancient Greece, tarragon is full of vitamins A, B, C, potassium, magnesium, copper, iron and zinc.
- Dill: Native to Southern Russia, this fernlike herb is a great source of calcium, iron, magnesium and vitamin A.