Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.
225 K 4.5/5 (23 reviews)
25 min.
Easy
1 Herb salad
7 IngredientsLast modified on: October 13th 2010
For 1 Herb salad, you will need:
- 1
0.7 oz sage - 2
0.7 oz sorrel - 3
0.7 oz fresh coriander (cilantro) - 4
0.4 oz thyme - 5
0.7 oz chives - 6
0.7 oz parsley - 7
3 tablespoons French dressing (vinaigrette)
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Take whatever aromatic herbs you can find, and that you like.
Wash them.
Wash them.
Stage 2 - 5 min.
Dry them.
Stage 3 - 10 min.
Using scissors, cut off leaves and discard stalks (keep only the tenderest leaves) and put them in a bowl. Special cases:
Stage 4 - 2 min.
Pour some vinaigrette on herbs and mix well. It's ready.
Remarks
Herb salad goes very well with grilled scampi.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 0 | 0 | 40 RDI=6 % | 370 RDI=20 % | 1,540 RDI: 20 % |
| Per 100 g | 0 | 0 | 30 RDI=4 % | 240 RDI=10 % | 990 RDI: 10 % |
How much will it cost?
- For 1 Herb salad : 7.70 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Sesame fried scampi
Scampi, coated with a sesame crust, fried quickly, and served with a herb salad.
295 K5 35 min.
This recipe uses (among others)
Sage
Like these other recipes: Rice à l'italienne, Bruschetta and mozzarella, Saltimbocca, Ratatouille confite, Pan-fried chicken breast on mozzarella, ... See them all 30
Chives
Like these other recipes: Warm haricot bean salad, Gribouille dressing, Eggs meurette, Broad bean salad with Parmesan, Mixed salad, ... See them all 62
Sorrel
You can get more informations, or check-out other recipes which use it, for example: Sorrel omelette, Scallops with sorrel and Noilly Prat, Sorrel pesto, How to prepare sorrel, Avocado mousse with sorrel, ... See them all 8
Parsley
Like these other recipes: Eggs with mayonnaise, Cervelle de Canut, Sautéed Pork with Peanuts, Crunchy Cauliflower Salad with Lemon, Avocado with Sautéed Prawns , ... See them all 158
Other recipes you may also like
Nougatine
Nougatine is a delicious nut toffee: caramel mixed with toasted flaked almonds. Not a dessert in itself, it is often used to decorate cakes and pastries. But those who enjoy good things are sure to want to eat it on its own!March 29th 2018324 K4 35 min.
Lebanese Tabbouleh
Lebanese tabbouleh is different from the classic version. It is made from bulgur wheat (burghul), rather than semolina and, most characteristically, includes a lot of parsley.September 28th 201479 K3.9 50 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .July 4th 2018328 K4 2 hours 30 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...August 12th 2018413 K 15 30 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017456 K4.2 2 hours 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.