Herb, Champagne, and Thyme…all a girl really needs
For that most romantic of holidays, turn to France–and Williams-Sonoma–for inspiration to create this dinner menu. Begin with Onion Soup Gratinée, topped with a golden brown crust of croutons and melted cheese. Next, this Green Herb Salad with Champagne Vinaigrette
In many Mediterranean countries, fresh herbs are used as primary salad ingredients for their complex flavor and refreshing taste they bring to a salad. Parsley, cilantro, chervil, arugula and mint are commonly used this way. Fresh oregano and thyme might be added in smaller quantities.
Ingredients:
1/4 cup extra-virgin olive oil
1 Tbs. minced shallot
2 Tbs. Champagne vinegar
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1 large head butter lettuce, leaves separated
and torn into bite-size pieces
1 cup fresh flat-leaf parsley leaves
1/2 cup fresh cilantro leaves
1/2 cup fresh chervil sprigs
Directions:
In the bottom of a salad bowl, combine the olive oil and shallot. Add the vinegar, salt and pepper and mix well with a fork. Top with the lettuce, parsley, cilantro and chervil. When ready to serve, toss well. Mound the salad in individual bowls or on plates. Serves 4.
Variation: To enrich the dressing, add a little Maytag, Stilton, Gorgonzola or other blue-veined cheese along with the vinegar, coarsely mashing it with a fork. Serve the salad after a main course, accompanied with a sliver of the cheese and some walnuts.
Link: Williams-Sonoma
