Chervil is a delicate spring herb that has a unique flavor that is perhaps best described as a cross between parsley and tarragon. It is classically used in fines herbes (along with parsley, tarragon, and chives) in omelets. Here, I add it to a simple tossed salad to great effect.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes 4 to 6 servings
- 2 - 3 Tbsp. extra virgin olive oil
- 1 Tbsp. fresh lemon juice or white wine vinegar
- 1/4 tsp. sea salt
- 4 - 6 cups oak leaf lettuce, butter lettuce, or mâche (lamb's lettuce), rinsed and dried
- 1/2 cup chervil leaves, torn or coarsely chopped if you like
- In a large salad bowl, whisk together oil, lemon juice, and salt.
- Add lettuce and chervil to bowl.
- Use salad tongs, salad fork and spoon, or clean hands to gently but thoroughly toss the salad.