Spring Herb Salad

Pairs Well With

Serves 3-4


2 cups fresh Italian parsley leaves (young leaves are best)

1 cup small-leafed arugula 

1 cup sorrel, torn in pieces

 2 tablespoons freshly snipped chives

2 teaspoons of any combination: oregano, thyme, chervil, tarragon and mint

— Small handful of edible flowers from rosemary, chive, society garlic or organic roses — Kosher salt — Extra virgin olive oil— Lemon or lime wedge or 1 tablespoon wine vinegar of choice, plus more to taste


Immediately before enjoying this salad, put the parsley, arugula, sorrel, herbs and flowers into a big salad bowl. Sprinkle generously with salt and use your hands to toss the ingredients a time or two.

Slowly drizzle olive oil on top and use your hands to turn things gently; use enough oil to lightly coat everything.

Drizzle lemon, lime or vinegar over the salad and taste again. Correct for acid and salt and enjoy right away.