Name: Salade Champêtre (Country Salad)
Yield: Serves 1
Cuisine: French
Ingredients: a large handful of tiny sprigs chosen from the following leaves and herbs: lamb’s lettuce (mâche), oak leaf lettuce (feuilles de chêne), fine fronds of curly endive (endive frisée), arugula (roquette), floppy-leaved basil, opal, basil, chervil, flat-leaf parsley, fennel, feverfew, borage flowers, clary, heartsease, pansies, marigolds, mallow flowers, mint, purslane, lemon balm ormelissa, thyme flowers, oregano, marjoram, caraway, hyssop, tarragon, lovage, nasturtium flowers, summer savory, sweet cicely, vervain; a light nut oil – hazelnut or almond; elderflower vinegar

Preparation info

Serves
1

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

Traditionally the leaves and flowers for this delightful salad are collected during a country picnic or ramble, consequently there are no hard and fast rules for its composition. The essence is to pick a variety of tiny sprigs of salad leaves and herbs – ideally from the fields and garden. The resulting mixed salad has a charm and intensity of flavor which is unforgettable.