Recipe courtesy of Emeril Lagasse
Print
Yield:
1 3/4 cup

Ingredients

  • 1/4 cup fresh purslane, washed and patted dry
  • 1/4 cup fresh chervil sprigs, washed and patted dry
  • 1/4 cup lovage leaves, washed and patted dry
  • 1/4 cup tarragon leaves, washed and patted dry
  • 1/4 cup viola flowers, washed and patted dry
  • 1/4 cup small basil leaves, washed and patted dry
  • 1/4 cup snipped chives
  • Drizzle of extra virgin olive oil
  • Salt
  • Freshly ground black pepper

Directions

Combine all of the herbs in a mixing bowl. Toss the herbs lightly in the oil. Season with salt and pepper. Serve immediately.

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