(Almost) Every Herb Ever Salad

 | 
Total cook time including cooling: 30 minutes
 | 
Serves 4

Ingredients

For the caper-raisin dressing

1/2 c golden raisins

1/3 c apple cider vinegar

2 tsp honey

¼ cup capers, drained

1 cup extra-virgin olive oil

8 cloves garlic, very thinly sliced (use a mandolin, if you have it)

3 anchovy fillets, packed in oil



For the salad

A few handfuls of Fifth Season Bridge City Blend

1/4 cup pine nuts

2-4 garlic cloves


Any combination, in generous amounts, of the following herbs: 

Basil

Chervil

Chives

Dill

Marjoram

Mint

Oregano

Parsley

Sage

Savory

Tarragon

Thyme

Do not use rosemary, bay leaves, or cilantro — unless you’re sure everyone at the table actually likes cilantro.

Keep in mind that this recipe is highly adaptable, and should be guided by the herbs you like, and like together. Experiment and figure out what you love!

 | 
Total cook time including cooling: 30 minutes
 | 
Serves 4

Ingredients

For the caper-raisin dressing

1/2 c golden raisins

1/3 c apple cider vinegar

2 tsp honey

¼ cup capers, drained

1 cup extra-virgin olive oil

8 cloves garlic, very thinly sliced (use a mandolin, if you have it)

3 anchovy fillets, packed in oil



For the salad

A few handfuls of Fifth Season Bridge City Blend

1/4 cup pine nuts

2-4 garlic cloves


Any combination, in generous amounts, of the following herbs: 

Basil

Chervil

Chives

Dill

Marjoram

Mint

Oregano

Parsley

Sage

Savory

Tarragon

Thyme

Do not use rosemary, bay leaves, or cilantro — unless you’re sure everyone at the table actually likes cilantro.

Keep in mind that this recipe is highly adaptable, and should be guided by the herbs you like, and like together. Experiment and figure out what you love!

Ingredients

For the caper-raisin dressing

1/2 c golden raisins

1/3 c apple cider vinegar

2 tsp honey

¼ cup capers, drained

1 cup extra-virgin olive oil

8 cloves garlic, very thinly sliced (use a mandolin, if you have it)

3 anchovy fillets, packed in oil



For the salad

A few handfuls of Fifth Season Bridge City Blend

1/4 cup pine nuts

2-4 garlic cloves


Any combination, in generous amounts, of the following herbs: 

Basil

Chervil

Chives

Dill

Marjoram

Mint

Oregano

Parsley

Sage

Savory

Tarragon

Thyme

Do not use rosemary, bay leaves, or cilantro — unless you’re sure everyone at the table actually likes cilantro.

Keep in mind that this recipe is highly adaptable, and should be guided by the herbs you like, and like together. Experiment and figure out what you love!

Directions

For the caper-raisin vinaigrette

1. Combine the raisins, apple cider vinegar, honey, and capers in a small saucepan and place it over high heat. Bring the mixture to a boil, and then immediately turn off the heat and cover the pot. Let sit, covered, for 10-15 minutes. 

2. Meanwhile, use a sharp knife or a mandolin to carefully slice your garlic cloves into pieces no more than 1-2mm thick. Line a plate with a few paper towels and set aside. 

3. Heat the olive oil in a small frying pan over medium heat. (If the oil is smoking, it’s too hot. It should look thin and shimmery. If you want to test the heat, place a single garlic slice in the oil. It should bubble gently, not violently, and take a good 45-60 seconds to brown.) 

4. Add the garlic slices and pine nuts to the pan and let them fry until golden, stirring constantly, about 45-60 seconds. When they’re all golden brown, remove them from the oil with a slotted spoon and let them drain on the paper-towel lined plate. Immediately turn off the heat and transfer the olive oil into a heat-proof container and put it in the refrigerator to cool down. 

5. When the raisins are plump and the oil has cooled enough to touch, add the caper-raisin mixture to the bowl of a food processor along with the anchovy fillets and oil. Pulse the mixture until it forms a paste. Set aside. 


For the salad

1. Add all the herbs to a large bowl, chopping up any large leaves and removing tough stems as necessary. The stems of soft herbs like parsley, tarragon, chervil, and dill can be chopped fine and eaten. Hearty stems from thyme, basil, oregano, sage, marjoram, basil, and savory should be discarded. If you’re not sure, simply cut a piece of stem and taste it. If it’s unpleasant to chew, don’t add it to your salad. 

2. Just before serving, add a few handfuls of lettuce to the bowl and toss everything together with the caper-raisin dressing. Divide the salad onto serving plates and garnish with a generous amount of pine nuts and fried garlic chips. 

Note: If prepping the salad ahead of time, keep the prepared herbs fresh by keeping them in the refrigerator, covered with a wet paper towel. Do not dress the salad until just before serving.