Mixed Summer Herb and Lettuce Salad

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Credit: Didier Loire
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Instructions

Step 1: Salad

Stalk the chickweed, dandelion greens, arugula, and purslane. Remove the leaves from the curly endives and the small heads of lettuce, keeping only the tips with a bit of stalk.

Pick the leaves from the mâche, celery, and watercress.

Stalk the chervil, fresh mint, tarragon, marjoram, and green and opal basil leaves.

Keep only the tips of the chives.

Step 2: Plating

Wash all the lettuce and herbs separately. Soak in very cold water to make them nice and crisp, then rinse, drain, and toss. Add the thinly sliced zucchini blossoms at the last minute.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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