Follow these steps for perfect results
lettuce
washed
young tender borage
fresh mint leaves
chopped
fresh lemon balm leaves
tender fennel shoots
fresh chervil
fresh parsley
chopped
oregano
salt
olive oil
wine vinegar
Wash the lettuce and herbs thoroughly.
Dry the lettuce and herbs using a salad spinner or paper towels.
Place the washed and dried lettuce and herbs in a large dish.
Sprinkle with salt.
Add the olive oil.
Add the wine vinegar.
Let the salad stand for a few minutes before serving to allow the flavors to meld.
Expert advice for the best results
Use the freshest herbs possible for the best flavor.
Adjust the amount of vinegar to taste.
Serve immediately after dressing to prevent wilting.
Everything you need to know before you start
5 minutes
Not recommended, best served fresh.
Arrange artfully on a chilled plate. Garnish with extra edible flowers.
Serve as a side salad with grilled fish or chicken.
Accompany with crusty bread.
Complements the herbal and floral notes.
Discover the story behind this recipe
Represents the importance of fresh, seasonal ingredients in French cuisine.
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