Eastern European Herb Salad 2

Ingredients

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

Method

1. Start by preparing the components for the salad. Rinse 150 g of mixed greens thoroughly under cold running water to remove any dirt or impurities. Pat them dry gently with a clean kitchen towel or use a salad spinner to ensure they are completely dry. This will help the dressing adhere better to the leaves.
2. Select a variety of fresh herbs such as dill, parsley, and chives, and rinse them under cold water. Pat them dry and then finely chop enough to yield about a small handful. These herbs will add a fresh, aromatic flavor typical of Eastern European salads.
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 the dressing, providing a bright and tangy contrast to the greens.
4. Place the dried mixed greens in a large salad bowl. Drizzle the olive oil and lemon dressing over the greens, ensuring even distribution. Sprinkle fine sea salt to taste, keeping in mind that Eastern European salads often have a noticeable, yet balanced, saltiness.
5. Add the chopped herbs to the bowl with the dressed greens. Using clean hands or salad tongs, gently toss the salad. The goal is to coat the greens and herbs evenly with the dressing while keeping the leaves intact and not bruised.
6. Serve the salad immediately, as the fresh flavors are best enjoyed right away. Pair it with slices of rustic bread to soak up any remaining dressing, embracing the communal and generous spirit of an Eastern European meal.