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Cooking with Herbs and Spices - Soups and Light Dishes

Λογότυπο DK PublishingDK Publishing 2/7/2014 DKBooks

Soups and Light Dishes

Herb Salads

Salads vary according to what is in season, and most green salads are enhanced by the addition of herb leaves and flowers. Alternatively, you can compose a salad entirely of herbs, offsetting mild leaves with bitter or peppery ones. Choose from anise hyssop, arugula, basil, borage, calamint, chervil, chicory, chives, the cresses, dill, fennel, lemon balm, lovage, marjoram, mint, mint-scented marigold, miner’s lettuce, mitsuba, orach, parsley, perilla, purslane, salad burnet, sorrel, sweet cicely, and tarragon. Garnish with herb flowers such as bee balm, borage, lavender, marigold, nasturtium, rosemary, sage, and thyme. Use small sprigs or single leaves, especially of the potent herbs, and taste as you prepare the salad to balance the flavors.

Other ingredients might include anchovies, chopped walnuts, toasted slivered almonds or pine nuts, shrimp, feta cheese, thinly sliced mushrooms, black olives, and tomatoes. Dress the salad with a vinaigrette made with one part wine vinegar to three parts extra virgin olive oil, or with a simple cream dressing.

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