Herb Salad from The French Laundry Cookbook by Thomas Keller
Gently mix the herbs just before serving. We not only use herbs to flavor dishes in their cooking and as garnish, we also serve them on their own in the form of an herb salad. Use small sprigs of t...
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Ingredients
- 2½ tablespoons Italian parsley leaves
- 2½ tablespoons chervil (in small clusters)
- 2 tablespoons chive tips (about 1 inch long)
- 1 tablespoon tarragon leaves
- 1 teaspoon thyme leaves (for fish dishes only)
- 1 tablespoon chive or thyme flowers
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