All-Star Herb Salad

1 teaspoon best-quality sherry wine vinegar
1 teaspoon best-quality red wine vinegar
Fine sea salt to taste
1 tablespoon extra-virgin olive oil
Freshly ground black pepper to taste
2 ounces fresh flat-leaf parsley leaves, carefully stemmed, rinsed
and dried
2 ounces fresh chives, rinsed, dried and minced
2 ounces fresh tarragon leaves, carefully stemmed, rinsed, dried and
leaves separated
2 ounces fresh mint, stemmed, rinsed, dried and leaves separated
a little freshly shaved pecorino cheese

In a large, shallow bowl, whisk together the sherry and wine
vinegars and salt. Whisk in the olive oil and pepper. Taste for
seasoning. Add all the herb leaves and toss to evenly coat the
greens with the dressing, top with shaved cheese. Taste for
seasoning. Serve in small portions as an accompaniment to roast
chicken, or grilled or poached fish.

Makes 4 to 6 servings.

Fresh Herb Salad

9 cups of any of your favorite mixed field greens
1 1/2 cups your favorite savory fresh herbs, basil, lemon basil,
rosemary, thyme, greek oregano, mexican oregano, or tarragon are great
2 large home grown beef steak tomatoes
some thinly sliced red onion, you be the judge of how much you like
a nice shaving of fresh parmesan cheese to top each salad, and HERB
SALAD DRESSING TO TOP IT WITH. (recipe follows)
1 cup homeade garlic croutons

Mix the greens and fresh herbs, and plate up on 3 plates and top with
the tomatoes, croutons, parmesan cheese in an attractive manner, and
serve with a side of HERB SALAD DRESSING. MMM Good.


HERB SALAD DRESSING MIX

1/4 cup parsley flakes
2 tablespoons each dried oregano, basil and marjoram, crumbled
2 tablespoons sugar
1 tablespoon fennel seeds, crushed
1 tablespoons dry mustard
1 1/2 teaspoons black pepper

Place all the ingredients in a 1 pint jar, cover tightly and shake
well to mix. Store in a cool, dark, dry place. Makes 1 cup

To Make Herbal Vinaigrette Dressing:
In a small bowl, whisk together 1 tablespoons Herb Salad dressing
mix, 3/4 cup warm water, 2 1/2 tablespoons tarragon vinegar or white
wine vinegar, 1 tablespoons olive oil and 1 crushed clove garlic.
Taste and add 1/4 to 1/2 teaspoon of the Herb Salad Dressing Mix if
you want a stronger flavor. Let Stand at room temperature at least 30
minutes before using, then whisk again. Makes about 1 cup.

FRESH HERB AND TOMATO SALAD

3 large tomatoes, sliced
1/3 C. flat-leaf parsley
1/4 C. fresh cilantro leaves
1/4 C. fresh mint leaves
2 T. fresh tarragon leaves
2 scallions (with tops), sliced
1/4 C. crumbled feta cheese
Plain yogurt

Arrange tomatoes on serving platter. Mix remaining ingredients except cheese and yogurt; sprinkle over tomatoes. Sprinkle cheese over herbs. Serve with yogurt. Yields 6 servings.

Herbed Pasta Salad

3/4 pound pasta (vermicelli, rotini and/or shell)
2 tablespoons grated Romano cheese
3/4 cup bottled Italian dressing
1/2 cup mayonnaise (regular or light)
1 tablespoon Dijon mustard
1 teaspoon granulated sugar
2 tablespoons chopped fresh parsley
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon salt
1/2 cup chopped green bell pepper
1/2 cup chopped red onion
1/2 cup chopped fresh tomato
1/2 cup chopped raw carrots

Prepare pasta as directed on package. When done, rinse in cold water; drain.

In a bowl, mix together cheese, Italian dressing, mayonnaise, mustard, sugar, parsley, basil, oregano and salt.

In large serving bowl, combine pasta, green pepper, onion, tomato and carrots; add dressing mixture; toss to blend. Cover and chill until ready to serve.