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Shared by Anna Polonsky

Herb Salad with Shallot Vinaigrette

Yield: 6-8 servingsTime: 10 min

Family Journey

Lodz, Poland and Kyiv, UkraineParis
New York City


For the Dressing

  • 2 tablespoons white wine vinegar
  • 2 tablespoons finely chopped shallot
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 6 tablespoons (90 ml) extra-virgin olive oil

For the Salad

  • 2 cups (60 g) lightly packed cilantro leaves and tender stems 
  • 2 cups (60 g) lightly packed flat-leaf parsley leaves and tender stems 
  • 1 cup (30 g) lightly packed basil leaves, torn if large
  • 1 cup (30 g) lightly packed chervil leaves and tender stems
  • ¾ cup (22 g) lightly packed fresh chives cut into ¾ inch to 1 inch (2 to 2.5 cm) pieces
  • ½ cup (15 g) tarragon leaves


  • Step 1

    In a small bowl, whisk the vinegar, shallot, salt, and pepper. Slowly drizzle in the olive oil, whisking to make a creamy emulsified dressing. Taste and add more of any of the ingredients until the dressing tastes bright but not too sharp. Set aside.

  • Step 2

    Wash all the herbs well in cool water and then spin in a salad spinner until completely dry. Chop or tear any large herb sprigs into smaller pieces. 

  • Step 3

    Put the herbs in a large salad bowl, toss to mix, and drizzle on about half the dressing. Toss, taste, and add more dressing if you like. Serve immediately.