A perfectly lovely herb salad from Emeril Lagasse's newest cookbook, Farm to Fork: Cooking Local, Cooking Fresh.
3 tablespoons 1- inch-long snipped chives
3 tablespoons fresh parsley leaves
3 tablespoons fresh mint or tarragon leaves
3 tablespoons roughly chopped fresh basil leaves
1 ½ tablespoons minced shallot
1 ½ teaspoons finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
4 tablespoons canola or other vegetable oil
2 tablespoons extra-virgin olive oil salt and freshly ground black pepper
One 12-ounce head red or green leaf lettuce, or a mix, rinsed and spun dry, and torn into bite-size pieces
2 hard-boiled eggs, chopped
2 tablespoons nonpareil capers, drained
2 tablespoons finely grated ricotta salata
Combine all the herbs (there should be a generous ¾ cup total) and set aside in a small bowl.
In another bowl, add the shallot, lemon zest, and lemon juice. Slowly whisk in both oils to form a vinaigrette. Add ½ teaspoon salt and ¼ teaspoon pepper, and set aside.
Combine the lettuce, herbs, eggs, and capers in a medium bowl. Season lightly with salt and pepper. Stir the vinaigrette and add 4 tablespoons. Toss gently. Divide the salad among six serving plates or transfer it to a serving bowl. Garnish with the cheese, and
drizzle with more vinaigrette as desired.
Makes 6 servings
Recipe by Emeril Lagasse from Farm to Fork: Cooking Local, Cooking Fresh (HarperStudio, 2010), courtesy Martha Stewart Living Omnimedia, Inc.
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