Ingredients
6 ounces mesclun
1 bunch of baby arugula
20 basil leaves, torn roughly by hand
40 Italian parsley leaves
16 mint leaves
2 tablespoons whole fresh tarragon leaves
2 tablespoons whole fresh marjoram leaves
2 tablespoons whole fresh oregano leaves
½ teaspoon salt
4 teaspoons red wine vinegar
3 tablespoons extra virgin olive oil
Preparation
Rinse all the greens and herbs thoroughly, dry them carefully, and put them in a big bowl.
In the bowl of a large spoon held over the salad, stir the salt in the vinegar until the salt has dissolved. Sprinkle it over the salad and mix well. Then drizzle the oil over the salad and toss thoroughly to make sure each leaf is coated.
