Serious Eats: Recipes

French in a Flash: Fines Herbes Salad with Verjus Vinaigrette

[Photographs: Kerry Saretsky]

I've been appearing on a radio show on BBC Oxford recently, and was asked to highlight seasonal products and how to build a menu around them. By way of shameful confession, I am not always the best at this—need I bring up the vitriol that transpired after my watermelon-in-February recipe last winter? Completely justified!

In exploring the concept, I have realized that seasonal recipes are simpler, cheaper, easier to make (you don't need to gild the lily, so to speak), and generally weather appropriate. Lettuce and herbs, used here for example, are at their prime in July when all you can bear is a light salad.

This fines herbes salad combines seasonal serendipity with French culinary history. Fines herbes can just mean the delicate herbs of the season, but more traditionally fines herbes are a foursome of flat parsley, chives, tarragon, and chervil. These herbs are torn fresh onto a salad of Bibb lettuce, topped with garlic-toasted leftover baguette croutons, and finished with a verjus vinaigrette. Light, and lively.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes the The Secret Ingredient series for Serious Eats.


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