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Gently combine the herbs in a small bowl. [Chef Jeffroy used cilantro and dill instead of marjoram and parsley for his herb salad in the original recipe.]
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Mix the herbs very gently with a small amount of oil until the herbs start to glisten. Add a few drops of vinegar to taste. [It is important to not "over sauce" the herbs — they should just barely be moist.]
Ready in 
