- 2 handfuls wild arugula
- 1/2 bunch basil
- 1 small bunch chervil
- 1 sprig tarragon
- 2 ounces pecorino or other hard sheepsmilk cheese (60g)
- 1 garlic clove
- olive oil
- 4 slices wholemeal or multigrain bread
- freshly ground black pepper
Step 1: Herb Tartine
Remove the stalks from the wild arugula. Wash and dry.
Pick off the smallest leaves of basil. Set them aside, and finely chop the rest.
Separate the leaves from the stalks of a small bunch of chervil and a sprig of tarragon. Wash and chop roughly.
Grate the pecorino.
Combine all the herbs and the cheese in a large bowl and toss.
Season with a splash of olive oil (1 or 2 tablespoons, no more). Set aside.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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