Salad of Fresh Herbs and Greens with Fried Eggplant

232546
(3) Course Appetizers

Ingredients in this Recipe

  • 1 1/2 cups (loosely packed) arugula, torn if large
  • 1 1/2 cups (loosely packed) fresh Italian parsley leaves
  • 1 cup (loosely packed) fresh mint leaves
  • 1 cup (loosely packed) small fresh basil leaves
  • 1 cup (loosely packed) torn fresh sorrel or baby spinach leaves
  • 1 small shallot, minced
  • 1/3 cup (loosely packed) 1-inch pieces fresh chives
  • 1/3 cup (loosely packed) fresh chervil leaves (optional)
  • 1/4 teaspoon (or more) ground sumac* (optional)
  • 1/4 teaspoon ground cumin
  • 2 10- to 12-ounce eggplants, stems cut off
  • 2 tablespoons Champagne vinegar or fresh lemon juice
  • 7 tablespoons (or more) extra-virgin olive oil, divided
  • Coarse kosher salt
  • Nasturtium blossoms or other edible flowers (optional)

Recipe Preparation

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