Colombian Herb Salad 2

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 impurities. Shake off excess water and pat the leaves dry with a clean kitchen towel or use a salad spinner to ensure they are completely dry. This step is crucial as excess moisture can dilute the dressing and make the salad soggy.
2. Select a variety of fresh herbs such as cilantro, parsley, and mint, and rinse them under cold water. Pat them dry and then gently tear the leaves into smaller pieces, discarding any tough stems. Use a total of about a handful of herbs, adjusting the mix to your taste preference.
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. Taste the dressing and add fine sea salt gradually, mixing until the flavor is balanced and suits your preference. The dressing should have a bright, tangy flavor with a hint of saltiness.
4. Place the dried mixed greens in a large salad bowl. Add the prepared herbs on top of the greens, distributing them evenly. This layering ensures that the herbs are well integrated into the salad without clumping together.
5. Drizzle the olive oil and lemon dressing over the greens and herbs. Use your hands or salad tongs to toss the salad gently, ensuring that each leaf is lightly coated with the dressing. Be careful not to bruise the leaves; they should remain crisp and vibrant.
6. Taste a small piece of the salad to check the seasoning. If necessary, add a pinch more sea salt and toss again lightly. The salad should taste fresh with a harmonious blend of herbaceous and citrus notes.
7. Transfer the salad to a serving platter or individual plates. Serve immediately with fresh bread on the side, allowing diners to enjoy the salad's crisp texture and bright flavors while they are at their peak.