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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.

Minty Chicken Salad

Makes: 4 servings

INGREDIENTS
1 cup mayonnaise
¼ cup sour cream
1 teaspoon smoky paprika
1 ½ cups dried cranberries
1 cup celery, finely chopped
2 green onions, chopped
½ cup red bell pepper, minced
1 cup pecans, chopped
4 cups cooked chicken meat, cubed
4 tablespoons fresh mint, julienne
Sea salt and pepper to taste

PROCEDURE
In a medium mixing bowl, mix mayonnaise, sour cream and smoky paprika. Blend in cranberries, celery, green onions, red pepper and pecans. Add chicken and mint and mix well. Season to taste with sea salt and pepper and chill for one hour.

NOTES
The genus Mentha probably includes 25 distinct species, but these have hybridized among themselves so readily that more than 600 hundred mints have been named.

The true mints we commonly use for cooking are peppermint and spearmint. Peppermint is spicy and its leaves are considered superior for drying.

Asparagus Salad with Walnut Oil Vinaigrette

Makes: 4-6 servings

INGREDIENTS
1/4 cup white wine vinegar
1 tablespoon minced shallot
2 teaspoons Dijon mustard
3/4 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup grape seed or olive oil
1/4 cup walnut oil
2 pounds asparagus, trimmed and steamed until just tender
1/3 cup toasted, chopped walnuts
1 tablespoon chopped fresh parsley leaves
Sea salt and freshly ground black pepper

PROCEDURE
In a large bowl whisk together the vinegar, shallot, mustard, salt and pepper. While continuing to whisk, add the grape seed / olive oil in a very thin stream, whisking constantly. Whisk in the walnut oil.

Place asparagus on platter and pour dressing over asparagus. Garnish with walnuts and parsley. Taste and adjust seasoning if necessary. Serve immediately.