Fresh Herb Salad

Makes: 4 servings

INGREDIENTS
¼ cup basil leaves
¼ cup mint leaves
¼ cup fennel fronds
¼ cup cilantro leaves
¼ cup Italian parsley leaves
¼ cup edible flowers (nasturtium preferred)
1 lime, zest and juice
2 tablespoons extra virgin olive oil
Sea salt and pepper to taste

PROCEDURE
Toss herbs and edible flowers in salad bowl.

In a separate bowl, place lime zest and juice and whisk in olive oil; season with sea salt and pepper and toss into herbs.

Serve on a chilled salad plate.

NOTES
Most fresh herbs are perishable, and careful storage is crucial. Store bunches in the refrigerator, their stems in a glass of water. Pack loose leaves and flowers, and rhizomes, such as ginger, in perforated plastic bags in the refrigerator crisper. If there is excess moisture in the leaves or tubers, before packing, pat them fairly dry, then crush a paper towel at the bottom of the bag and place the leaves on top. A little moisture helps keep plants parts fresh, but too much moisture promotes decay.