SERVES 4
TIME About 10 minutes

NOTES If chervil, a feathery herb with a faint licorice taste, is not available, use more tarragon. Use really flavorful olive oil and vinegar to help transform salad from ordinary to memorable.

Ingredients

6 cups (3 1/2 oz.) very loosely packed torn pieces of mild lettuce such as butter or oakleaf
1 tbsp. each small torn pieces of fresh tarragon, chervil (see Notes), and parsley leaves
2 tbsp. good-quality extra-virgin olive oil (see Notes)
2 tsp. good-quality red-wine vinegar (see Notes)
1/8 tsp. freshly ground black pepper
About 1/8 tsp. table salt or kosher salt

Directions

In a salad bowl, gently combine lettuce and herbs. In a small bowl, whisk together oil, vinegar, and pepper. Whisk in half of salt and taste dressing with a piece of lettuce. Add salt to taste. Pour dressing over salad and mix to coat greens.

PER SERVING 65 cal., 98% (64 cal.) from fat; 0.4 g protein; 7.1 g fat (1 g sat.); 1 g carbo (0.3 g fiber); 75 mg sodium; 0 mg chol.

Serve with Brandborg “Bench Lands” Pinot Noir 2006 (Umpqua Valley)