Ingredients
- 2 tablespoons white wine vinegar, or more to taste
- 2 tablespoons finely chopped shallots, or more to taste
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 6 tablespoons (90 ml) extra-virgin olive oil
- 2 cups (60 g) lightly packed fresh cilantro leaves and tender stems
- 2 cups (60 g) lightly packed fresh flat-leaf parsley leaves and tender stems
- 1 cup (30 g) lightly packed fresh basil leaves, torn if large
- 1 cup (30 g) lightly packed chervil leaves and tender stems
- ¾ cup (22 g) lightly packed fresh chives cut into ¾-inch to 1-inch (2 to 2.5 cm) pieces
- ½ cup (15 g) lightly packed fresh tarragon leaves
Preparation
Step 1
In a small bowl, whisk the vinegar, shallots, salt, and pepper together. Slowly drizzle in the olive oil, whisking to make a creamy, emulsified dressing. Taste and add more of any of the ingredients until the dressing tastes bright but not too sharp. Set aside.
Step 2
Wash all the herbs well in cool water and spin in a salad spinner until completely dry. Chop or tear any large herb sprigs into smaller pieces.
Step 3
Put the herbs in a large salad bowl, toss to mix, and drizzle on about half the dressing. Toss, taste, and add more dressing if you like. Serve immediately.
