My comfort food fix during the lockdown, funny enough, is a simple kale salad with cherry tomatos and a few walnuts. I've been trying to experiment by adding dried herbs and some combination of: basil, tarragon, parsley, sage, red pepper and fresh lemon juice (plus some others from oregano to paprika powder). I've found, for example, that tarragon and sage work very well when I add honey to the salad, but Chinese chives are much too strong unless i add protein and stronger flavors.
Does anyone have any advice on how to mix and match herbs for this kind of light salad, and is there any good resource for this? I have found brief articles on individual herbs, but not how to mix them.
This article might help you https://delishably.com/spices-seasoni...
I have a 40-year-old poster I keep inside my kitchen cupboard of how to use herbs / what goes with what, and looked for but did not find something similar.
I find that many herbs benefit from being macerated in the acid of vinegar or lemon juice. I also find that dried herbs often have unpleasant textures and are better strained out after imparting their flavors. Fresh herbs from the mint family, including basil, and things like fresh parsley or cilantro, can be nice simply torn up with the other greens. Same with unusual greens like nasturtium leaves.
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