The term fines herbes refers to a blend of aromatic herbs that usually includes parsley, chervil, chives, and tarragon. The combination is used in sauces, vegetables, and meat dishes, but it also adds subtle freshness to green salads.
Recipe information
Yield
Makes 6 servings
Ingredients
2 teaspoons Champagne vinegar
1/2 tablespoon minced shallot
1/2 teaspoon whole-grain mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons mild olive oil
4 cups loosely packed mâche (lambs' lettuce; 1 to 2 oz), trimmed
2 Belgian endives, cut crosswise into 1/8-inch-thick slices
4 cups torn Boston lettuce (from 1 small head)
1/4 cup loosely packed chervil sprigs or 1 tablespoon chopped fresh tarragon
1 tablespoon finely chopped fresh chives
Accompaniments: Camembert cheese at room temperature and sliced baguette
Preparation
Step 1
Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified.
Step 2
Toss salad greens and herbs with dressing in a large bowl.
