1 small bunch flat-leaf parsley, leaves removed from stems
1 small bunch basil
1 small bunch cilantro
1 small bunch tarragon
3 tablespoons extra-virgin olive oil
2 limes, juiced
Coarse salt and freshly ground black pepper
Instructions
Wash the herbs bunches and gently dry them with a
kitchen towel. Remove the leaves from the herb
bundles and place in a medium bowl. Whisk together
olive oil and lime juice, and season, to taste,
with salt and pepper.
Toss the leaves with enough of the dressing to
coat them lightly. (You may not need all of the
dressing). Season the salad with salt and pepper,
to taste. Top sliced steak with herb salad and
serve.
Originally Submitted
5/3/2016
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