- 1 head frisée lettuce
- 1 3/4 ounces wild arugula (50 g)
- 1 3/4 ounces baby spinach (50 g)
- 1 3/4 ounces red oakleaf lettuce (50 g)
- 1 3/4 ounces green oakleaf lettuce (50 g)
- 1 3/4 ounces mustard greens (50 g)
- 12 small celery leaves
- 1 3/4 ounces baby romaine or cos lettuce leaves (50 g)
- 2 sprigs marjoram
- 2 sprigs chervil
- 2 sprigs flat-leaf parsley
- 2 sprigs basil
- 2 sprigs tarragon
- 1 very small bunch chives
- 4 to 6 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons sherry vinegar
- salt
- freshly ground black pepper
Instructions
Step 1: Salad
Pick the leaves of frisée off the head. Wash all of the lettuces in very cold water, and dry well. Rinse all of the herbs, dry carefully, and pluck the herbs from the stems. Cut the chives into pieces 2-3 inches long (6-7 cm).
Combine the lettuces and herbs in a large bowl.
In another bowl, emulsify the olive oil and vinegars. Season lightly with salt and freshly ground black pepper.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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