Here’s a very refresh­ing piece of  south of France, not just a salad, its THE salad, tak­ing salad mak­ing to an art. Very sim­ply done too.

Ingre­di­ents:

• 3 let­tuce hearts
• 1/4 lb aragula
• 1/4 lb purslane (if you won­der what it is here is an inter­est­ing arti­cle on this edi­ble weed)
• 1 red endive (chicory)
• 1/2 bou­quet of chevril
• 8 strands of flat parsley
• 20 small basil leaves
• 8 mint leaves
• 10 strands of chives
• 2 tea­spoon aged bal­samic vine­gar (Acetaia Dodi is pure lux­ury but a cou­ple drops can bring a dish to heaven)
• 4 tbsp fruity olive oil (Sicil­ian is a favorite, try Fran­toia)
• optional but fan­tas­tic: shaved truf­fles, or shaved parme­san, or a poached egg… depend­ing on the salad’s bud­get I guess.

Details »