Brasileiro Herb Salad

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 grit. Use a salad spinner to dry them well, or gently pat them dry with a clean kitchen towel. This ensures the dressing will adhere properly to the leaves.
2. Select a variety of fresh herbs such as parsley, cilantro, and mint, and wash them under cold water. Pat them dry and finely chop enough to yield about a handful. The herbs will add a burst of flavor and a touch of Brazilian authenticity to your salad.
3. In a small bowl, combine 60 ml of olive oil with the juice of one lemon. Whisk them together until they are well emulsified. This mixture will serve as your dressing, providing a bright and tangy contrast to the greens.
4. Add a pinch of fine sea salt to the dressing, tasting as you go to ensure the balance is to your liking. The salt should enhance the flavors without overpowering them, so adjust carefully.
5. Place the mixed greens in a large salad bowl and sprinkle the chopped herbs over them. Drizzle the dressing evenly over the top. The goal is to coat the leaves lightly without drowning them, allowing each ingredient to shine.
6. Using clean hands or salad tongs, gently toss the salad. Lift the greens from the bottom of the bowl to the top, ensuring the dressing and herbs are distributed evenly. Be gentle to keep the greens intact and prevent bruising.
7. Serve the Brasileiro Herb Salad immediately with fresh bread on the side. The salad should look vibrant and fresh, with the greens glistening lightly from the dressing. This dish is best enjoyed right away to appreciate the crispness of the greens and the freshness of the herbs.