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.

Categories:

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Garden Fresh Salad

Recipe courtesy of Cooking Channel

Fresh Margaritas

Recipe courtesy of Bobby Deen

Fresh Salmon Croquettes

Recipe courtesy of Bobby Deen

Fresh Mozzarella Balls

Recipe courtesy of Debi Mazar and Gabriele Corcos

Buttery Garlic Herb Knots

Recipe courtesy of Kelsey Nixon

Fresh Pasta Dough

Recipe courtesy of Kelsey Nixon

Roasted Baby Potatoes with Herbs

Recipe courtesy of Giada De Laurentiis

Wedge Salad

Recipe courtesy of Tiffani Thiessen

Trending Videos

So Much Pretty Food Here