Congrats! You will now receive our free email.

Complete your registration to take advantage of exclusive member benefits.

AS A MEMBER, YOU CAN:
  • Take our Cooking Classes
  • Save dishes and meals you want to make to your cookbook
  • Add Notes to your favorite
  • Keep tracks of which meal and dishes you have made
SIGN UP WITH

SIGN UP WITH EMAIL

Email Options
Also subscribe me to Chef Michael Mina's email list.
Also send me special offers from Cook Taste Eat's partners.

By creating an account, I agree to Cook Taste Eat terms & conditions and privacy policy.

Complete Your profile

The more we know, the more we can tailor your experience.

Congratulations! You are now a member.

Spread the word. Inspire your friends.

Enter friends' email addresses separated by commas (Limit 25 friends)

SORRY!

Cross

The email address entered is not valid. Please try again.

Your message


Invite your friends to join Cook Taste Eat, and inspire them to make applause-worthy meals at home.

    SORRY!

    Cross

    The email address entered is not valid. Please try again.

    SORRY!

    Cross

    Password is required

EMAIL OPTIONS

Also subscribe me to Chef Michael Mina's email list.
Also send me special offers from Cook Taste Eat's partners.
By creating an account, I agree to Cook Taste Eat's terms & conditions and privacy policy.

Facebook tells us your email address is . Is this where you want to receive emails from Cook Taste Eat?

  • Error: Invalid Email ID.

  • Skip this step
Related Ingredients
shadow

Tasting Notes

Even though herbs tend to be delicate in flavor, each one has its own distinct taste.

Parsley is fresh and bitter, chervil is sweet and reminiscent of anise, chives taste mildly of onion, and tarragon has a savory, licorice-like note. In this salad, we balance the quantities of each herb based on its intensity. For instance, we use a large amount of mild chervil, but the chives are added in a smaller amount so they don’t overwhelm the dish. The smaller you cut the chives, the more intense the onion flavor will be in the salad. We leave them a little bigger here because we don’t want them to over power the less assertive flavors of the other herbs. Croutons bring a crunchy texture to the dish and their garlicky flavor imparts a subtle but distinctive pungency.

Tips & Techniques

  1. Handle with care. Herbs bruise easily, but if you use scissors to snip the leave off their stems, you’ll get a more perfect-looking salad than you would if you pulled off the leaves by hand.
  2. Spin cycle. After washing your herbs, let them dry completely before dressing them with lemon and oil. Just like with lettuce, water will prevent the dressing from coating the leaves. You can use a salad spinner or lay them out flat on paper towels to dry.
  3. Loaf love. For croutons with a crunch that’ll hold up to any rich dish, use the outer quarter-inch from a loaf of artisanal country bread. You can toast the center of the bread and use it to sop up the delicious sauce, or you can use it to make fresh breadcrumbs.

Toolbox

These tools are the ones we find especially helpful when making this dish.

  1. Salad spinner. This ingenious device uses centrifugal force to pull the water off herbs or salad greens – quickly leaving the leaves crisp, dry and ready for dressing.

The list below includes all the equipment you’ll want to make this dish.

Half baking sheet

Medium sauté pan

Tongs

Large bowl

Spoon

Salad spinner


Ingredients
For Herb Salad:
  • 1 ¼ cups flat-leaf parsley leaves
  • 1/3 cup tarragon leaves
  • 2 tablespoons (1-inch)pieces chives
  • ¼ cup chervil leaves
  • Buckwheat sprouts
  • Corn blossoms
  • Oregano blossoms
  • Nasturtium blossoms
  • Purslane
  • Sunflower sprouts
  • Amaranth thread
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon extra virgin olive oil
  • Kosher salt

For Croutons:

  • 1 loaf of levain
  • Grapeseed oil
  • Marash pepper
  • Rosemary, chopped

Serves: 4

Total Time: 20 minutes

Active Time: 20 minutes

Method
  1. Cut the bread in half and cut off all of the crusts. Cut the crusts into strips and then dice into smaller strips.
  2. Coat the bottom of a pan with grapeseed oil and toast the strips of crust. Cook for about 1-2 minutes, until the outside of the crust is crispy and the inside is still a little soft.
  3. Place the croutons in a bowl and sprinkle with Marash pepper, chopped rosemary and salt. Just enough to lightly coat the croutons. Toss all of the ingredients together.
  4. Toss all the herbs together, then toss with the lemon juice, olive oil, and salt to taste.
  5. Garnish the salad with the croutons.

Here is a great way to turn this dish into a meal

Salmon, crème fraîche & herb salad with croutons

Put a twist on your traditional salmon, by baking a filet and garnishing with lemon and shallot.  Make a sauce with equal parts yogurt and crème fraîche, seasoning with mustard and ras el hanout.  Serve with the croutons and herb salad on the side.

comments