The ingredient list for this ten herb salad recipe is long, but worth it – and worthy of a lovely afternoon at the farmer’s market if you can swing it.
The recipe comes from this dinner party feature, an absolute stunner in the Hamptons at the home of LoveShackFancy founder, Rebecca Hessel Cohen that we ran a few years back. Rebecca hosted the gathering at her home just along an orchard’s edge in Sagaponack (see below). The stunning locale was made all the more magical once peppered with guests wearing her ultra-feminine, bohemian designs.
The dinner party
For this ten herb salad recipe and all the others served that night, Rebecca partnered with local favorite, Bhumi Farms, a charming local farm stand that is also something of a hotspot for those in-the-know. Guests also enjoyed dishes of marinated heirloom tomatoes, cider-poached peaches and other seasonal wonders should you be inspired to turn this recipe into a full warm weather spread. Try this Grilled Halloumi with Sumac-Dusted Stone Fruit Salad and try all our favorite heirloom tomato recipes here.
Rebecca Hessel Cohen’s Sagaponack home
Fresh herbs offer such a delicate complexity of flavor and we love to add them, and all their near-medicinal qualities, to every dish we can. If you want to use your leftover mint and parsley in another strong salad, try this Chickpea Salad with both herbs. Toss the mint into your tea as it brews, these strawberry cups or this grapefruit salad.
See the remaining dinner party images from this warm summer night HERE.
Ten-Herb Salad With Toasted Seed Crumble + Lemon-Miso Dressing
1 pound mixed baby greens
1/2 cup parsley leaves, plucked from stems
1/2 cup mint leaves, plucked from stems
1/2 cup dill, plucked from stems
1/2 cup chervil, plucked from stems
1 cup petite carrots
1/4 cup toasted sunflower seeds
1/4 cup toasted pumpkin seeds
1/4 cup sweet white miso
1/2 cup lemon juice
2 Tbsp lemon zest
2 Tbsp white balsamic vinegar
1/2 tsp sea salt
splash of maple syrup
1/2 cup extra virgin olive oil
1/4 cup mint blossoms (optional)
Combine greens with herb leaves and baby carrots. Set aside.
Heat the seeds in a dry skillet over medium heat for 1-2 minutes or until golden brown and they give off a rich, toasty fragrance. Watch them closely as it’s easy to burn them. Stir or toss frequently for even toasting. Remove from pan, set aside and let cool.
In a food processor, combine miso, lemon juice and zest, vinegar, sea salt and maple syrup. Process until well combined and smooth. With motor running, slowly pour in olive oil and blend until emulsified.
Toss greens with dressing and 1/2 of seed mixture. Sprinkle remaining seeds over top and garnish with mint blossoms. Serve immediately.
Looking for a guide to caring for and prepping fresh herbs? We’ve got you covered. Read Garnish, Muddle, Snip: How To Use A Variety Of Fresh Herbs Like A Pro next.