Recipe courtesy of Wolfgang Puck and Jennifer Naylor

Herb Salad

  • Total: 11 min
  • Prep: 10 min
  • Cook: 1 min
  • Yield: 1 serving
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1 tablespoon opal basil, chiffonade leaves

1 tablespoon chives, snipped in 1-inch pieces

1 tablespoon fennel fronds

1 tablespoon chervil, leaves picked from stems

1/2 tablespoon oba leaf, chiffonade leaves


  1. Mix all ingredients together.

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