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Indonesian Herb Salad 3

Serves 4 to 6 Salad vegetarian, Salads

Indonesian Herb Salad 3

Indonesian Herb Salad 3 is a tribute to the everyday meals found on home tables across Indonesia. It's a dish that embraces the casual, communal spirit of Indonesian dining, where the measurements are as instinctive as the conversations around the table. Crafted with a simplicity that reflects the home kitchen, this salad is a staple that connects family and friends through shared flavors and stories.

Expect a vibrant medley of mixed greens, kissed by the brightness of freshly squeezed lemon juice and the richness of olive oil. The herbs bring an aromatic lift, while the sea salt, added with an intuitive hand, enhances the natural flavors. This salad is not just a side; it's a refreshing centerpiece that captures the essence of home-cooked comfort.

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. Pat them dry gently using a clean kitchen towel or a salad spinner to ensure they are not soggy, which helps the dressing adhere better.
  2. In a large salad bowl, combine the dried mixed greens with a selection of fresh herbs such as cilantro, mint, and basil. Use your hands to tear the herbs into smaller pieces, releasing their fragrant oils and enhancing the salad's aroma.
  3. In a small bowl, whisk together 60 ml of olive oil and the juice of one lemon until emulsified. This mixture will form the base of your dressing, providing a bright, tangy flavor that complements the greens.
  4. Season the dressing with fine sea salt to taste. Start with a small pinch, whisking it into the oil and lemon juice, then taste and adjust as needed. The salt should enhance the flavors without overpowering the freshness of the greens.
  5. Pour the dressing over the greens and herbs in the salad bowl. Use salad tongs or your hands to toss everything gently, ensuring each leaf is lightly coated. Be careful not to bruise the greens, as this can affect their texture and appearance.
  6. Transfer the dressed salad to a serving platter, arranging it attractively. Serve immediately with crusty bread on the side, allowing diners to enjoy the salad's fresh, vibrant flavors while the greens are crisp.
Cover of Authentic Indonesian Cuisine
From the cookbook

Authentic Indonesian Cuisine

This recipe is from Authentic Indonesian Cuisine by Yassine Sbiti — the Indonesian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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