A Staple for a Staple
This simple accompaniment can be used in so many kinds of dishes, and it’s a staple of Chef Mark Strausman‘s at Freds. If you’ve ever been to the restaurant inside Barneys, you’ll know that they know what they’re doing when it comes to seasoning! So, whip up some herb mixture and toss into your favorite savory dishes for a hint of brightness.
Tips for your Trade
- Can be adjusted, portioned, refrigerated and frozen.
- Best if made using a mezzaluna but a sharp knife will do the trick as well.
A Guest in My Own Kitchen!
Watch Mark join me in the kitchen to make a few of his signature favorites that can be found in his latest cookbook, Freds at Barneys New York.
- 1 bunch fresh Italian parsley
- 1 bunch fresh chives
- 1 bunch fresh thyme
- 1 bunch fresh rosemary
- 1 bunch fresh basil
- 1 bunch fresh chervil
- 1 bunch fresh oregano
- 1 bunch fresh tarragon
- Pick the leaves off the stems of all the herbs, with the exception of the chives, and discard the stems. Pile the leaves on a large cutting board and, ideally using a mezzaluna, chop them all together very finely, until the mixture almost resembles sawdust.