E-Book:

31

Printed Book:

31

"I Love My Liver" Herb Salad

In a large bowl combine the herbs, arugula and fennel. Season with salt and pepper. Toss the salad to blend ingredients and serve with vinaigrette.

Ingredients:

1)

flat-leafy parsley, stemmed : 3 cup

2)

fresh basil, stemmed : 3 cup

3)

fresh chives, chopped : 1 cup

4)

fresh tarragon, stemmed : 0.5 cup

5)

arugula leaves : 2 cup

6)

fennel bulb, halves, cored and thinly sliced : 1

7)

radishes, thinly sliced : 2

8)

sea salt, to taste :

9)

black pepper, to taste :

10)

vinaigrette : 0.5 cup

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