Herb Salad

Preparation info
  • Makes a scant

    ½ cup

    • Difficulty


Appears in

By Thomas Keller

Published 1999

  • About


  • tablespoons Italian parsley leaves
  • tablespoons chervil (in small clusters)
  • 2


Gently mix the herbs just before serving. We not only use herbs to flavor dishes in their cooking and as garnish, we also serve them on their own in the form of an herb salad. Use small sprigs of tender herbs such as chervil, chives, parsley, cilantro, and thyme leaves. For herbs with harder stems such as thyme, use just the leaves; because when they’re fresh and whole, they’re powerful, so you