A few months ago, I had a cooking class with Chef Gordon Ramsey’s sous chef – shout-out to Chef Andi! – and she gave me a tip I’ll never forget: If you want to brighten up the flavor of a simple salad, chop up dill, chives, mint, and parsley and toss it with the leaves. No matter what you do with your salad after that, it will taste a little different – a little better. More polished maybe. The difference in flavor is so subtle, you won’t be able to put your finger on it, but you’ll notice it. Apparently, high end restaurants do this all the time.
It’s Springtime, so get thee to the local nursery and find your own Salad Brightening herb pot!