Herb salad

  • Preparation Time10 mins
  • Serves4
  • DifficultyEasy
55ml white wine vinegar
1 fennel bulb, halved, cored, and thinly sliced
50g rocket leaves
1 bunch fresh tarragon, stemmed
1 bunch fresh chives, chopped
1 bunch fresh basil, stemmed
1 bunch flat-leaf parsley, stemmed
115ml extra-virgin olive oil
1/2 tsp freshly ground black pepper, plus more for seasoning
1/2 tsp salt, plus more for seasoning
1 tsp honey
2 tsp Dijon mustard
Edible flowers, for garnish
1) In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed.

2) With the machine running, gradually add the olive oil until the dressing is smooth and creamy. Set aside.

3) In a large bowl combine the herbs, rocket, and fennel. Season with salt and freshly ground black pepper. Toss the salad with enough dressing to coat. Sprinkle with edible flowers and serve.

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