Herb Salads are so fresh, light and packed with flavour that they really should be made more often! In the summertime, when herbs are plentiful in the garden, it is easy to make the herbs themselves the stars of the show, but you don’t have to wait until harvest season to make this salad! Head out to your nearest Farm Boy and pick up a few of our organic potted herbs and make the freshest and brightest salad! The bonus is that you can then keep them on your windowsill or plant them in your garden. How nifty is that?
The bulk of this salad are the herbs themselves, but we want to add a few tender greens and some vegetables to add substance and colour, so choose what you like best and what’s freshest in the store. We are using tender greens and paper-thin slices of radish, fresh peas and Lebanese cucumber. If you have some edible flowers from your garden they would look beautiful here. Dress the salad lightly with apple cider vinaigrette, add shreds of Parmigiano Reggiano, sprinkle with roasted pumpkin seeds and enjoy!
Directions
- In large bowl, combine parsley, cilantro, dill, basil, mint, chives, greens, radishes, cucumber and peas.
- Add apple cider vinaigrette to taste.
- Mound on platter and sprinkle with Parmigiano Reggiano and pumpkin seeds.
- Serve immediately.
Ingredients
- 1/2 cup flat leaf parsley leaves
- 1/2 cup curly parsley leaves
- 1/2 cup cilantro leaves
- 1/2 cup dill sprigs
- 1/2 cup basil leaves
- 1/2 cup mint leaves
- 1/4 cup chives cut into 1” pieces
- 2 cups tender greens such as spring mix, baby arugula or artisan lettuce
- 1/2 cup radishes thinly sliced
- 1 large Lebanese cucumber thinly sliced into ribbons
- 1/2 cup green peas
- Farm Boy™ Apple Cider Vinaigrette (350 ml) to taste
- 1/3 cup Parmigiano Reggiano grated
- 2 Tbsp Farm Boy™ Roasted Pumpkin Seeds
