If you are growing some of your favorite herbs in your garden like we are, you are probably constantly searching for unique ways to use these fragrant gems.  I ran across this simple salad idea in one of my favorite cookbooks (The Culinary institute of America’s Gourmet Meals in Minutes) and was immediately on board with the idea of using some of the herbs as the base for a healthy side salad.

Along with baby spinach and strips of bitter radicchio, I tossed in some long strips of chives, fresh mint and chervil as well as a few cherry tomatoes from the garden for color.  The second really great idea in this simple recipe was the vinaigrette that you are tossing these lovely greens and herbs in.  A simple white wine vinegar-base that is flavored with quality olive oil, a pinch of sugar, l and white truffle oil for that earthy, one-of-a-kind flavor.  I like to serve a salad like this one with lemon wedges for a natural, bright ‘pop’ of flavor.

(To view this recipe, click on the blue title of the blog post above*)

Tagged: chives, CIA, Culinary Institute of America, dill, fresh herbs, Gourmet Meals in Minutes, herbs, parsley, radicchio, Salad, spring herb salad, spring salad, truffle oil, truffle oil vinaigrette, vegetarian, white wine vinegar