Tomatoes and basil; potatoes and rosemary; salmon and dill. Perfect partners in summer dishes, of course, so grab as many fresh herbs as you can to pair with the last of summer’s bounty.
Herbs are the easiest of all edible plants to grow — whether in a small pot on your windowsill, in a container on your patio, or tucked in-between other vegetables or flowers in garden — so grab all you can to embellish foods from meats and fish to salads and desserts.
GARDEN SALAD WITH HERB & HONEY DRESSING
SERVES 4
Pretty-as-a-picture and delicious, too, this salad includes fresh herbs and edible flowers and is dressed with a sweet-ish citrus and honey dressing.
For the salad
5 ounces mixed salad greens
2 to 3 ounces mixed fresh herbs, such as parsley, tarragon, mint ,and basil
Mixed fresh edible flowers, such as nasturtiums and violas (optional)
Salt
Ground pepper
For the dressing
1/2 cup orange juice
2 tablespoons citrus honey
1 tablespoon extra-virgin olive oil
1/2 teaspoon Dijon mustard
Salt
Ground pepper
1 teaspoon chopped fresh chervil
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh parsley
1. Make the salad. In a large bowl, toss salad greens, herbs, and flowers. Sprinkle with salt and pepper.
2. Make the dressing. In a small bowl or lidded jar, combine the orange juice, honey, olive oil, mustard, salt, pepper, and herbs; whisk or shake until blended. Drizzle over the salad; toss gently.
FRESH HERB SAUCE
MAKES ABOUT 1 CUP
This simple, fresh herb sauce goes well with steak, chicken, pork, lamb, and seafood.
2 shallots, finely chopped
1 garlic clove, finely chopped
1/2 cup red wine vinegar
1 teaspoon kosher salt
1/2 cup chopped cilantro
1/4 cup chopped flat-leaf parsley
1 tablespoon chopped oregano
Ground pepper
1 tablespoon dried red pepper flakes
3/4 cup extra-virgin olive oil1. In a small bowl, combine the shallots, garlic, vinegar, and salt; let sit 10 minutes. Stir in the cilantro, parsley, oregano, pepper, and pepper flakes; whisk in the oil.
