Brasileiro Herb Salad 2

Ingredients

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

Method

1. Start by washing 150 g of mixed greens thoroughly under cold running water to remove any dirt or impurities. Use a salad spinner to dry them well, as excess water can dilute the dressing. If you don't have a salad spinner, gently pat the greens dry with a clean kitchen towel.
2. Select a variety of fresh herbs such as parsley, cilantro, and basil. Roughly chop enough to yield about a handful, ensuring the pieces are not too fine, which helps maintain their distinct flavors in the salad.
3. In a large salad bowl, combine the dried mixed greens and chopped herbs. This allows the flavors to meld together, creating a vibrant base for the salad.
4. In a small bowl, whisk together 60 ml of olive oil and the juice of one lemon. The mixture should emulsify slightly, appearing smooth and slightly thickened. Add fine sea salt to taste, starting with a pinch and adjusting as needed to balance the flavors.
5. Pour the dressing over the greens and herbs. Use your hands or salad tongs to gently toss the salad, ensuring each leaf is lightly coated without bruising the greens. This gentle method helps maintain the salad's fresh and crisp texture.
6. Taste a small piece to check the seasoning. If needed, add a bit more salt or a squeeze of lemon to enhance the flavors. The salad should taste bright and well-balanced, with a slight tang from the lemon and a rich undertone from the olive oil.
7. Serve the salad immediately, arranging it on a large platter or individual plates. Pair it with crusty bread to soak up any remaining dressing, making sure to enjoy the salad while the greens are still crisp and vibrant.