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Nutrition Facts
Serving Size 1 (135g) Recipe makes 6 servings
Calories 124
Calories from Fat 109		(87%)
Amount Per Serving		%DV
	Total Fat 12.2g	18%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 8.8g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 34mg		1%
Potassium 242mg		6%
Total Carbohydrate 3.5g		1%
	Dietary Fiber 1.7g	6%
	Sugars 1.0g
Protein 1.7g		3%
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Mixed Herb Salad With Borage : La Salade De Plusieurs Herbes

Recipe #381683 | 15 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: French Tart
Jul 15, 2009

A delightful old French salad recipe, which uses fresh aromatic herbs with fresh lettuce leaves and a simple dressing. Serve this with poached salmon or cold chicken for an elegant dinner party dish. Adapted from a 16th century French translation of a book originally written in Latin in 1474. NB: Borage is an excellent culinary herb and can be used in a variety of ways. Borage is far better used fresh, as the flavour and colour deteriorate when dried and some essential oils lost. Traditional recipes recommend borage leaves and seeds, together with fennel in salads for increasing the milk supply in nursing mothers. The leaves and flowers are still added for flavour and garnish to wine cups, Pimms and gin-based summer cocktails and the flowers are still candied for confectionary as cake and ice cream decorations.

SERVES 6 (change servings and units)

Ingredients

2 heads lettuce
young tender borage leaves and fresh edible flowers (1 handful)
chopped fresh mint leaves (1 handful)
fresh lemon balm leaves (1 handful)
tender fennel shoots and fresh edible flowers (1 handful)
fresh chervil (1 handful)
2 tablespoons chopped fresh parsley
1 tablespoon oregano or marjoram, flowers and leaves
salt
1/3 cup olive oil
2 tablespoons wine vinegar

Directions

1
Wash the lettuce and herbs well, dry them and place them in a large dish. Sprinkle with salt, add the oil and finally the vinegar. Let the salad stand a while before serving.