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Ingredients
1 pound assorted greens, carefully washed and dried (see note)
1 cup chervil and parsley sprigs, very loosely packed
⅓ cup light white-wine tarragon vinegar or fruit vinegar
1 teaspoon sugar
⅓ cup light olive oil
⅓ cup vegetable oil
Salt and freshly ground white pepper to taste
½ cup herb blossoms, such as chervil, thyme, borage or sage combined with nasturtium petals or rosa rugosa petals
Preparation
- Step 1
Wrap the washed and dried greens in paper toweling and chill until ready to serve.
- Step 2
In a small saucepan, warm the vinegar and sugar over medium heat until the sugar dissolves. Allow to cool.
- Step 3
Whisk the oils and seasonings into the sweetened vinegar.
- Step 4
In a large bowl, toss the greens and herb sprigs with enough vinaigrette to coat, and divide among four chilled plates.
- Step 5
Sprinkle the salad with the blossoms and petals and serve. Accompany the salad with lightly toasted thick slices of crusty Italian bread and any triple-cream cheese or Gorgonzola and Mascarpone torta.
The greens for the salad should include a third of a pound of sharp and peppery greens and two-thirds of a pound of sweet and tender leaves. Choose three sharp greens, such as dandelion, cress and mustard greens, or perhaps a little arugula or chicory. If using sorrel, don't add arugula or sourgrass, because they are similar. Sweet leaves should include any variety of looseleaf, butterhead and romaine (or their red counterparts, such as red leaf and red romaine), spinach, young beet leaves, young turnip greens, small green and opal basil leaves or tarragon.
Wine recommendation: Sancerre Rose, or Elysium by Quady (Black Muscat) if serving with Gorgonzola torta. Calories: 250 per serving.
Private Notes