-
1
Preheat the broiler.
-
2
To make the toasts, arrange the bread slices on a baking sheet and brush one side with one tablespoon of the olive oil and season with salt and pepper.
-
3
Broil about 4 inches from the heat until golden brown, 2 to 3 minutes.
-
4
Turn the slices over and toast.
-
5
Remove from the oven while warm, and rub one side of each toast with the cut surface of the garlic.
-
6
Transfer to a rack and set aside.
-
7
To prepare the salad, combine the sherry and red wine vinegars and the remaining 1 tablespoon olive oil in a large bowl.
-
8
Add the greens, parsley, chives, dill, tarragon, mint, and microgreens.
-
9
Season with salt and pepper and toss to evenly coat the greens with the dressing.
-
10
Place the garlic toasts on serving plates.
-
11
Divide the salad on top of the toasts.
-
12
Herbs are the leaves and sometimes the flowers of a plant.
-
13
Spices are seeds, bark, and dried berries.
-
14
Some recipes and cookbooks will specify 1 teaspoon of a freshly chopped herb or 1/2 teaspoon of a dried herb.
-
15
This substitution ratio assumes that the herbs are freshly dried and very potent with essential oils.
-
16
The truth is, many dried herbs and spices are not stored correctly or not replaced often enough, so the herbs are actually less potent than their fresh counterparts.
-
17
I almost always use fresh herbs.
