Freshness
New Beginnings
Hopefulness
The first day of Spring
It would be a rare person who does not feel the surge of optimism, anticipation, and promise as the calendar rolls over to spring. Here on the west coast, branches can no longer withhold their buds; the landscape is colourfully dotted; and the fragrant air is bursting with birds’ harmonious chatter.
Even if you find yourself in a part of the country in which there remains a blanket of snow; or if the vista is still barren and brown…
There’s a different light
There’s a different feeling in the air
Spring is here.
To me, an Herb Salad celebrates the onset of a season of growth and re-birth. Herbs are the epitome of freshness. …and it just seems a propos to nestle some fresh warm hazelnut-coated goat cheese amongst the greens.
Tips for making a great Herb Salad:
- An herb salad can contain whatever fresh herbs you can find. Leave the herbs whole if possible; or gently tear or cut the herbs, as they bruise very easily.
- Supporting the herbs with a few extra greens is perfect – especially if these greens can also add an extra dimension of flavor. Arugula and endive are my favourites. If you want the greens to just be background support, you could choose a soft butter lettuce or red leaf lettuce.
- An herb salad deserves a champagne dressing! If you do not have champagne vinegar, a top-quality sherry or white wine vinegar would also work.
- Toasted walnuts can be substituted for the hazelnuts; walnut oil can then be used instead of the hazelnut oil in the vinaigrette. If you do not have any nut oils, just use 5 tablespoons of your best extra virgin olive oil.
Herb Salad
Prep Time: 15 minutes
Number of Servings: 4
Ingredients:
1 1/2 – 2 cups (loosely packed) of a mixture of the following fresh herbs, torn or left whole:
- Flat-leaf (Italian) parsley leaves
- Basil leaves
- Mint leaves
- Dill fronds
- Tarragon leaves
- Cilantro leaves
Some extra greens:
- 1 cup of baby arugula
- 1 cup of curly endive (Frisee)
- ¼ cup chopped chives or spring onions
1 log (4-ounce/125 g) fresh goat cheese, cut into 8 thin disks
Olive oil
½ cup (125 mL) toasted hazelnuts, cooled
Garnish:
- Chopped hazelnuts
- Chopped chives or spring onions
Vinaigrette:
1 teaspoon (5 mL) Dijon mustard
1 shallot, very finely chopped
2 tablespoons (30 mL) Champagne vinegar
1 teaspoon (5 mL) honey
2 tablespoons (30 mL) hazelnut oil
3 tablespoons (45 mL) extra virgin olive oil
Kosher salt; freshly ground black pepper
Method:
- Prepare all herbs and greens and place in a large salad bowl.
- Preheat oven to 400 degrees F. Finely chop 1/4 cup of the toasted hazelnuts (reserve the remainder for garnish). Prepare cheese by gently dabbing both sides of each disk with a little olive oil, and gently pressing some finely chopped hazelnuts into the cheese disks to coat both sides. Place on a lightly oiled baking sheet and bake just until heated …3 minutes.
- Make vinaigrette: Combine mustard, shallot, vinegar, and honey in a small bowl. Gradually drizzle in both oils, whisking until thick. Season to taste.
- As soon as the cheese has been taken from the oven, toss the salad with the dressing; Divide salad among 4 plates; top with two disks of cheese; Generously garnish with chopped hazelnuts and extra herbs.
Happy Spring!
