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Mesclun and herb salad

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Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

    • Ready in

      15 min

Appears in

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

  • About

You can use any assortment of herbs here—consider this recipe no more than a list of suggestions. The dressing is as simple as can be, so as not to overwhelm the greens.

Ingredients

  • 10 leaves basil
  • 2 sprigs chervil or parsley
  • 10

Method

  1. Coarsely chop the herbs, cut them with scissors, or just tear them; don’t make the pieces too small. Toss them with the greens.
  2. Combine the lemon juice and olive oil in a small bowl and whisk briefly with a fork or wire whisk. Dress the salad, season to taste, toss, and serve.

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