• 300gr/10½oz mixed herbs: aragula, flat-leaf parsley, chives, dill, oregano, basil,...
• 2 tablespoons chicken stock
• 2 tablespoons lemon juice
• 5 tablespoons extra virgin olive oil
• Salt (fleur de sel)
• Black pepper

Wash and dry the herbs. Pour the chicken stock and lemon juice into a shallow plate, add salt and pepper. Mix well with a fork. Add the oil, mixing to emulsify. Coarsely chop all the herbs. Drizzle with the dressing. Sprinkle the salad with fleur de sel just before serving.