Hold the Lettuce: Nutritious Herb Salad Recipe

| 7/8/2009 3:43:20 PM


When cooking, I never use herbs as the heart of a dish. A sprinkling of basil or parsley can add that extra zing of flavor that pushes a meal from blah to delish, so I have never considered using herbs as more than ingredients. But they can be!

Because it's summertime, I crave cool, refreshing salads. For your next meal, rather than falling back on the standard lettuce-tomato-cucumber salad, skip the lettuce and use fresh herbs instead. Try this mouth-watering mushroom and fresh herb salad, from The New York Times, which is rich in vitamins, beneficial flavonoids and volatile elements. The recipe uses "sweet- and sharp-tasting herbs, such as tarragon, chervil, parsley, wild arugula and dill."

(Read The New York Time's "A Focus on Fresh Herbs")

Try combining fresh herbs with mixed greens like in our Herb Companion recipe for a fresh herb and flower salad.

Dandelion and Violet Salad
Photo by Vigilant20/Courtesy Flickr

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