Courtesy of Mikael Vojinovic; Courtesy Photo
2 handfuls of arugula
half bunch of basil
half bunch of chervil
one sprig of tarragon
2 oz. Pecorino (or other hard sheep's milk cheese)
1 or 2 tablespoons olive oil
one clove of garlic
whole wheat or multigrain bread, 4 slices
black pepper, freshly ground, to taste
1. Remove stalks, wash and dry arugula.
2. Pick off the smallest leaves from basil; set aside and finely chop.
3. Wash and separate the leaves from the stalks of chervil and tarragon, and chop roughly.
4. Grate the cheese.
5. Combine all the herbs and cheese in a large bowl and toss.
6. Season with olive oil and set aside.
7. Peel the garlic clove, soak in olive oil and rub on the bread.
8. Heat a non-stick skillet and lightly brown slices of bread on both sides.
9. Spread herb mixture on top. Add freshly ground pepper. Serves 4.
Recipe and photo courtesy of Alain Ducasse's newest cookbook, Nature: Simple, healthy and good. ©Published by Rizzoli International Publications, Inc.