This is a simple way to use herbs from the garden and create a delicious condiment to add to soups; grilled meats, fish or vegetables; or eat on its own. Feel free to get creative with the herbs you have, experiment, and blend types of herbs together based on what you prefer. What follows is a master recipe to use as a guide.
HERB SALAD MASTER RECIPE
2 cups roughly chopped parsley, or flat parsley leaves (individually picked off the stems)
½ cup scallions or chives, finely chopped or ¼ cup shallots very finely chopped
¼ cup additional herb of your choice (optional): lemon basil, thai basil, marjoram, oregano, etc (this is where the fun pairing with foods happens)
juice of ½ a lemon
¼ tsp finely crushed raw garlic (optional)
2 TBS olive oil
Salt to taste (I like a flaky salt such as Maldon)
Freshly cracked black pepper to taste
Combine all the ingredients in a medium bowl, and taste for salt. If it tastes too tart, a tiny sprinkle of sugar can help balance the flavors.
Other possibilities:
For tacos or beans: use cilantro instead of parsley, lime juice instead of lemon and add some finely chopped hot pepper.
With fish or chicken: : add ¼ cup of tarragon or chervil or dill to the parsley
On tomato based dishes like pizza, grilled tomatoes, or red sauced pasta: add ¼ cup marjoram or oregano. Cut back the lemon juice to just a squeeze of lemon. If you have lemon basil, this is a great place to use it. And note that the flowers of the herbs are declicious too.
On pork right off the grill: add some bronze leaf fennel flowers, finely chopped.
With pasta or potato salads: substitute red wine vinegar for the lemon juice, and add lots of basil cut into fine ribbons “chiffonade”. Stir the herb salad into the pasta or potatoes. If you increase the oil and vinegar, the herb salad becomes a dressing of sorts.
Add some finely chopped celery and carrot, and turn into a stand alone salad or spoon onto green salads.
Use as a condiment in sandwiches
Spoon on grilled or toasted bread, and shave a good parmesan or other hard cheese on the top for a simple lunch.
Use as a topping for scrambled eggs or a filling for an omelet with feta cheese