Simple French Herb Salad Mix Recipes

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EASY HERB SALAD



Easy Herb Salad image

Provided by Patrick and Gina Neely : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 10

1/4 cup fresh dill leaves
1/4 cup fresh tarragon leaves
1/4 cup fresh parsley leaves
1/4 cup fresh basil leaves
2 big handfuls baby green mix (about 4 cups)
1 small shallot, chopped
2 tablespoons champagne vinegar
1 teaspoon Dijon mustard
3 tablespoons olive oil
Kosher salt and freshly ground pepper

Steps:

  • Add the dill, tarragon, parsley, basil and baby greens to a large salad bowl.
  • Whisk together the shallot, champagne vinegar and Dijon mustard. Whisk in the olive oil and season with salt and pepper.
  • Dress the salad immediately before serving and toss.

FRENCH POTATO SALAD



French Potato Salad image

Provided by Ina Garten

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons good dry white wine
2 tablespoons chicken stock
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil
1/4 cup minced scallions (white and green parts)
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh basil leaves

Steps:

  • Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
  • Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

FRENCH HERB SEASONING



French Herb Seasoning image

This versatile seasoning will wake up the flavor in both meat and vegetables, guarantees Joan Hallford. "This zesty mix is so simple to make. I always have a jar on hand," she writes from North Richland Hills, Texas. "I especially like it because it's salt-free, yet it gives food a delicious perk."

Provided by Taste of Home

Time 5m

Yield 2/3 cup.

Number Of Ingredients 5

3 tablespoons each dried savory, marjoram and thyme
1 teaspoon dried basil
1 teaspoon dried rosemary, crushed
1/2 teaspoon rubbed sage
1/2 teaspoon fennel seed, crushed

Steps:

  • In a small bowl, combine all ingredients. Store in an airtight container for up to 6 months.

Nutrition Facts :

HERB SALAD



Herb Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 13

1/4 cup white wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
1 bunch flat-leaf parsley, stemmed (about 3 cups)
1 bunch fresh basil, stemmed (about 3 cups)
1 bunch fresh chives, chopped
1 bunch fresh tarragon, stemmed (about 1/2 cup)
1 cup arugula leaves
1 fennel bulb, halved, cored, and thinly sliced
Edible flowers, for garnish

Steps:

  • In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed. With the machine running, gradually add the olive oil until the dressing is smooth and creamy. Set aside.
  • In a large bowl combine the herbs, arugula, and fennel. Season with salt and freshly ground black pepper. Toss the salad with enough dressing to coat. Sprinkle with edible flowers and serve.

ALL-STAR HERB SALAD



All-Star Herb Salad image

Provided by Patricia Wells

Categories     Salad     Herb     No-Cook     Vegetarian     Healthy     Raw

Yield Makes 4 to 6 servings

Number Of Ingredients 10

1 teaspoon best-quality sherry wine vinegar
1 teaspoon best-quality red wine vinegar
Fine sea salt to taste
1 tablespoon extra-virgin olive oil
Freshly ground black pepper to taste
2 ounces (60 g) fresh flat-leaf parsley leaves, carefully stemmed, rinsed, and dried
2 ounces (60 g) fresh chives, rinsed, dried, and minced
2 ounces (60 g) fresh dill leaves, carefully stemmed, rinsed, dried, and chopped
2 ounces (60 g) fresh tarragon leaves, carefully stemmed, rinsed, dried, and leaves separated
2 ounces (60 g) fresh mint, stemmed, rinsed, dried, and leaves separated

Steps:

  • In a large, shallow salad bowl, whisk together the vinegars and salt. Whisk in the oil and pepper. Taste for seasoning. Add all the herb leaves and toss to evenly coat the greens with the dressing. Taste for seasoning. Serve in small portions as an accompaniment to roast chicken or grilled or poached fish.
  • Variation:
  • The dressed salad can also be placed-open-face-sandwich fashion-on top of grilled bread that has brushed with olive oil.

FINES HERBES SEASONING MIX RECIPE, MAKE YOUR OWN



Fines Herbes Seasoning Mix Recipe, Make Your Own image

Fine Herbs classic French herb seasoning mix is easy to make at home. Make it fresh or used dried herbs and store it for future use. Recipe is easily multiplied, but I recommend making only as much of the dried version as you will use within 1 month so it remains as fresh as possible.

Provided by DJBiker

Categories     Low Cholesterol

Time 5m

Yield 1/2 Cup

Number Of Ingredients 5

4 teaspoons tarragon, Chopped
2 tablespoons chervil, Chopped
2 tablespoons chives, Chopped
2 tablespoons parsley, Chopped
1/2 tablespoon thyme, Chopped

Steps:

  • Combine the dried herbs. Place in a glass jar and seal tightly. Store in a cool, dark place up to 4 months.
  • Combine tarragon, chervil, chives, thyme, and parsley. Add fresh Fines Herbs at the end of the cooking process to preserve their flavor.

TWO BEAN & HERB SALAD



Two bean & herb salad image

Rustle up this easy bean & herb salad with green beans and cannellini beans. It's a lovely summer side dish to a barbecue or al fresco meal

Provided by Barney Desmazery

Categories     Side dish

Time 25m

Number Of Ingredients 6

1 red onion
200g green beans or runner beans (or use a mixture), trimmed or sliced
400g can cannellini beans, drained and rinsed
3 tbsp olive oil
1 tbsp lemon juice
large handful of chopped soft herbs (parsley, dill, tarragon, basil and coriander work well, or use a mixture)

Steps:

  • Use metal tongs to hold the onion over hot coals or char in a hot griddle pan until just blackened all over. Leave to cool completely, then peel away the outer blackened layer and finely chop the rest of the onion. You can also simply finely chop the onion without charring it first, if you prefer.
  • Cook the beans in a pan of boiling salted water for 4-5 mins until just cooked, with a slight snap. Drain and tip into a bowl with the onion, cannellini beans, olive oil and lemon juice. Season well, toss everything together and set aside until needed. This can be prepared several hours ahead and chilled. Stir in the herbs just before serving.

Nutrition Facts : Calories 169 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

MIXED HERB SALAD WITH BORAGE : LA SALADE DE PLUSIEURS HERBES



Mixed Herb Salad With Borage : La Salade De Plusieurs Herbes image

A delightful old French salad recipe, which uses fresh aromatic herbs with fresh lettuce leaves and a simple dressing. Serve this with poached salmon or cold chicken for an elegant dinner party dish. Adapted from a 16th century French translation of a book originally written in Latin in 1474. NB: Borage is an excellent culinary herb and can be used in a variety of ways. Borage is far better used fresh, as the flavour and colour deteriorate when dried and some essential oils lost. Traditional recipes recommend borage leaves and seeds, together with fennel in salads for increasing the milk supply in nursing mothers. The leaves and flowers are still added for flavour and garnish to wine cups, Pimms and gin-based summer cocktails and the flowers are still candied for confectionary as cake and ice cream decorations.

Provided by French Tart

Categories     Salad Dressings

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

2 heads lettuce
young tender borage leaves and fresh edible flower (1 handful)
chopped fresh mint leaves (1 handful)
fresh lemon balm leaves (1 handful)
tender fennel shoots and fresh edible flower (1 handful)
fresh chervil (1 handful)
2 tablespoons chopped fresh parsley
1 tablespoon oregano or 1 tablespoon marjoram, flowers and leaves
salt
1/3 cup olive oil
2 tablespoons wine vinegar

Steps:

  • Wash the lettuce and herbs well, dry them and place them in a large dish. Sprinkle with salt, add the oil and finally the vinegar. Let the salad stand a while before serving.

Nutrition Facts : Calories 124.9, Fat 12.2, SaturatedFat 1.7, Sodium 34.6, Carbohydrate 3.5, Fiber 1.7, Sugar 0.9, Protein 1.7

HERB SALAD



Herb Salad image

This is a great way to enjoy the healthy goodness of fresh summer herbs. If you have an herb garden pick them just before using. I found this in a French cooking magazine.

Provided by Annacia

Categories     European

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 teaspoon best-quality sherry wine vinegar
1 teaspoon best-quality red wine vinegar
fine sea salt
1 tablespoon extra-virgin olive oil
fresh ground black pepper
2 ounces fresh flat leaf parsley, carefully stemmed, rinsed and dried
2 ounces fresh chives, rinsed, dried and minced
2 ounces fresh tarragon leaves, carefully stemmed, rinsed, dried and leaves separated
2 ounces of fresh mint, stemmed, rinsed, dried and leaves separated

Steps:

  • In a large, shallow bowl, whisk together the sherry and wine vinegars and salt.
  • Whisk in the olive oil and pepper.
  • Taste for seasoning.
  • Add all the herb leaves and toss to evenly coat the greens with the dressing.
  • Taste for seasoning.
  • Serve in small portions as an accompaniment to roast chicken, or grilled or poached fish.

Nutrition Facts : Calories 45.7, Fat 3.7, SaturatedFat 0.5, Sodium 12.8, Carbohydrate 2.7, Fiber 1.8, Sugar 0.4, Protein 1.4

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