Herb Salad

Name: Herb Salad
Yield: Serves 4 to 6
Ingredients: 3 tablespoons, extra-virgin olive oil; 1/4 teaspoon, grated lemon zest plus 1 tablespoon juice; 1/4 teaspoon, kosher salt; 2 cups, fresh parsley leaves; 2 cups, mixed tender herb leaves

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Appears in Cook's Illustrated July/August 2019

Side Dishes

Vegetables

Salads

SERVES4 to 6

TIME10 minutes

WHY THIS RECIPE WORKS

To take herbs from garnish to side dish, we assembled them into a refreshing salad. A simple vinaigrette of lemon juice and olive oil perfectly complemented the herbs' bold flavor.

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