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Salad Of Fresh Herbs And Greens With Fried Eggplant

Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 small shallot, minced

2 tablespoons Champagne vinegar or fresh lemon juice

1/4 teaspoon (or more) ground sumac* (optional)

1/4 teaspoon ground cumin

7 tablespoons (or more) extra-virgin olive oil, divided

1 1/2 cups (loosely packed) fresh Italian parsley leaves

1 1/2 cups (loosely packed) arugula, torn if large

1 cup (loosely packed) small fresh basil leaves

1 cup (loosely packed) torn fresh sorrel or baby spinach leaves

1 cup (loosely packed) fresh mint leaves

1/3 cup (loosely packed) 1-inch pieces fresh chives

1/3 cup (loosely packed) fresh chervil leaves (optional)

2 10-to-12-ounce eggplants, stems cut off

coarse kosher salt

Nasturtium blossoms or other edible flowers (optional)

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