American Herb Salad

Ingredients

• 150 gmixed greens
• 60 mlolive oil
• lemonjuiced
• herbs — chopped
• to tastefine sea salt

Method

1. Begin by washing 150 g of mixed greens thoroughly under cold running water to remove any dirt or grit. Use a salad spinner to dry them completely, as excess moisture can dilute the dressing and make the salad soggy.
2. Select a variety of fresh herbs such as parsley, dill, or basil, and rinse them under cold water. Pat them dry with a clean kitchen towel, then gently tear or chop them into bite-sized pieces. Aim for about a handful of mixed herbs to add freshness and flavor to the salad.
3. In a large mixing bowl, combine the dried mixed greens and the prepared herbs. This ensures the herbs are evenly distributed throughout the salad, providing a consistent burst of flavor in every bite.
4. In a small bowl, whisk together 60 ml of olive oil and the juice of one lemon. The lemon juice should be freshly squeezed to ensure a bright, tangy flavor. Season the dressing with fine sea salt to taste, starting with a small pinch and adjusting as needed after tasting.
5. Pour the dressing over the greens and herbs in the mixing bowl. Use clean hands or salad tongs to toss the salad gently, ensuring each leaf is lightly coated with the dressing. Be careful not to bruise the greens, as this will affect their texture and appearance.
6. Taste a leaf to check the seasoning, adding more salt if necessary. The salad should have a balanced flavor with a hint of acidity from the lemon and a subtle richness from the olive oil.
7. Transfer the dressed salad to a serving platter or individual plates. Serve immediately with a side of crusty bread to soak up any remaining dressing, encouraging a communal dining experience.