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Japanese Herb Salad 2

Serves 4 to 6 Salad vegetarian, Salads

Japanese Herb Salad 2

Japanese Herb Salad 2 is a staple at home tables across Japan, lovingly crafted by seasoned cooks who balance simplicity with boldness. This version captures the essence of home cooking, where the salt is measured by instinct and the olive oil flows generously. It is a dish meant for sharing, reflecting the communal spirit of Japanese dining without the formality of restaurant settings.

Expect a refreshing burst of flavors as the mixed greens and herbs mingle with the zesty tang of lemon and the rich, smooth embrace of olive oil. Each bite is a harmonious blend, lightly salted to enhance the natural vibrancy of the ingredients. It's a salad that speaks in whispers of freshness and warmth, inviting you to savor the simplicity.

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. Gently pat them dry with a clean kitchen towel or use a salad spinner to ensure they are completely dry. This step is crucial as excess water can dilute the dressing and affect the salad's texture.
  2. Prepare the herbs by selecting a mix of your favorites, such as shiso, mitsuba, and parsley. Rinse them under cold water and pat dry. Gently tear the leaves into smaller pieces with your hands to release their natural aromas, which will enhance the salad's flavor.
  3. In a small bowl, combine 60 ml of olive oil with the juice of one lemon. Whisk them together until the mixture is emulsified and slightly thickened. This will ensure the dressing coats the greens evenly, providing a balanced flavor throughout the salad.
  4. Season the dressing with fine sea salt to taste. Start with a small pinch, whisk, and taste. Add more if necessary, keeping in mind that the salt should enhance the flavors without overpowering them.
  5. Place the dried mixed greens and herbs in a large salad bowl. Drizzle the olive oil and lemon dressing over the top. Use your hands or salad tongs to toss the salad gently, ensuring each leaf is lightly coated without bruising the greens.
  6. Serve the Japanese Herb Salad 2 immediately after tossing to maintain its fresh and crisp texture. Pair it with crusty bread for a complete and satisfying meal, perfect for sharing at the table.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

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

Available soon on Amazon…

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