• Ingredients: 32
  • Serves: 4

All-star herb salad with best-quality sherry wine vinegar, best-quality red wine vinegar, fine sea salt to taste, extra-virgin olive oil, freshly ground black pepper to taste, fresh flat-leaf parsley leaves, carefully stemmed, rinsed, and dried, fresh chives, rinsed, dried, and minced, fresh dill leaves, carefully stemmed, rinsed, dried, and chopped, fresh tarragon leaves, carefully stemmed, rinsed, dried, and leaves separated, fresh mint, stemmed, rinsed, dried, and leaves separated.

Ingredients

  • 1 tsp. best-quality sherry wine vinegar
  • 1 tsp. best-quality red wine vinegar
  • Fine sea salt to taste
  • 1 tbsp. extra-virgin olive oil
  • Freshly ground black pepper to taste
  • 2 oz. fresh flat-leaf parsley leaves, carefully stemmed, rinsed, and dried
  • 2 oz. fresh chives, rinsed, dried, and minced
  • 2 oz. fresh dill leaves, carefully stemmed, rinsed, dried, and chopped
  • 2 oz. fresh tarragon leaves, carefully stemmed, rinsed, dried, and leaves separated
  • 2 oz. fresh mint, stemmed, rinsed, dried, and leaves separated

For ceviche

For pasta cakes

For cilantro salsa

  • 1/2 cup minced white onion
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup finely chopped fresh tomatillos
  • 1/2 cup finely chopped tomato
  • 1 tbsp. minced fresh jalapeño chile, including seeds
  • 1 tsp. kosher salt

Heat in large nonstick skillet over medium-high heat:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer

Directions

  1. Step 1 In a large, shallow salad bowl, whisk together the vinegars and salt. Whisk in the oil and pepper. Taste for seasoning.

    For this step you will need

  2. Step 2 Add all the herb leaves and toss to evenly coat the greens with the dressing. Taste for seasoning. Serve in small portions as an accompaniment to roast chicken or grilled or poached fish.

    For this step you will need

Variation:

  1. Step 3 The dressed salad can also be placed—open-face-sandwich fashion—on top of grilled bread that has brushed with olive oil.

    For this step you will need

Nutrition information

Calories 95 Carbohydrates 11 g (4%)
Fat 5 g (8%) Protein 5 g (10%)
Saturated Fat 1 g (4%) Sodium 149 mg (6%)
Polyunsaturated Fat 1 g Fiber 3 g (13%)
Monounsaturated Fat 3 g Cholesterol 0