Herb Salad


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 fresh flat-leaf parsley leaves, 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 fresh mint, stemmed, rinsed, dried and leaves separated


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.

Makes 4 to 6 servings.