Market Herb Salad

Market Herb Salad

Serves 10

1 small bunch tarragon (about 1 ounce)

1 small bunch mint (about 1 ounce)

1 small bunch basil (about 1 ounce)

1/4 bunch dill (about 1 ounce)

1 small bunch chives (about 2 ounces), cut into 1 1/2 inch lengths

1 head frisée, pale inner leaves only, torn into bite-sized pieces

1 tablespoon best-quality olive oil

1 teaspoon lemon juice

1/8 teaspoon salt

Freshly ground black pepper

Pick the leaves from stems of the tarragon, mint, basil and dill and toss them with the chives and frisée. Cover with a damp towel and chill. Combine the olive oil, lemon juice, salt and pepper. Just before serving toss with just enough of the dressing to dress lightly.