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Fresh Herb Salad
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/4 Cup Fresh purslane; washed, patted dry
/4 Cup Fresh chervil sprigs; washed, patted dry
/4 Cup Lovage leaves; washed, patted dry
/4 Cup Tarragon leaves; washed, patted dry
/4 Cup Viola flowers; washed, patted dry
/4 Cup Small basil leaves; washed, patted dry
/4 Cup Snipped chives
Drizzle of extra−virgin olive oil
Salt; to taste
Freshly−ground black pepper; to taste
Combine all of the herbs in a mixing bowl. Toss the herbs lightly in the
oil. Season with salt and pepper. Serve immedietly. This recipe yields 1 3/4
cups.
Fresh Herb Salad
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