Herb salad

1

Ingredients

  • 55ml white wine vinegar
  • 1 fennel bulb, halved, cored, and thinly sliced
  • 50g rocket leaves
  • 1 bunch fresh tarragon, stemmed
  • 1 bunch fresh chives, chopped
  • 1 bunch fresh basil, stemmed
  • 1 bunch flat-leaf parsley, stemmed
  • 115ml extra-virgin olive oil
  • 1/2 tsp freshly ground black pepper, plus more for seasoning
  • 1/2 tsp salt, plus more for seasoning
  • 1 tsp honey
  • 2 tsp Dijon mustard
  • Edible flowers, for garnish

Use imperial measurements

Method

How to make Herb salad

1) In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed.

2) With the machine running, gradually add the olive oil until the dressing is smooth and creamy. Set aside.

3) In a large bowl combine the herbs, rocket, and fennel. Season with salt and freshly ground black pepper. Toss the salad with enough dressing to coat. Sprinkle with edible flowers and serve.

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