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Japanese Herb Salad 3

Serves 4 to 6 Salad vegetarian, Salads

Japanese Herb Salad 3

Japanese Herb Salad 3 is a staple at home tables, embodying the essence of casual Japanese dining. It is not reserved for special occasions but rather enjoyed in the everyday rhythm of meals shared with family. Passed down through generations, this recipe captures the simplicity and adaptability that defines Japanese home cooking, where ingredients are balanced by instinct and the table is always set for sharing.

The salad is a lively mix of crisp greens and fragrant herbs, generously dressed with olive oil and brightened by fresh lemon juice. A pinch of fine sea salt brings out the flavors, creating a refreshing and vibrant dish that complements any meal, inviting everyone at the table to savor and share.

Ingredients

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

Method

  1. Begin by washing and drying 150 g of mixed greens thoroughly. Use a salad spinner if you have one, or pat them dry with a clean kitchen towel. Ensuring the greens are dry will help the dressing adhere better and prevent the salad from becoming soggy.
  2. Select a variety of fresh herbs such as shiso, mitsuba, or parsley to complement the greens. Chop the herbs finely, aiming for about a handful in total. This will add a fragrant and refreshing note to the salad.
  3. In a small bowl, combine 60 ml of olive oil with the juice of one lemon. Whisk them together until they form a smooth emulsion. This will be the dressing that brings all the flavors together.
  4. Season the dressing with fine sea salt to taste. Start with a small pinch, then taste and adjust as needed. The salt should enhance the flavors without overpowering the delicate herbs.
  5. Place the mixed greens and chopped herbs into a large salad bowl. Drizzle the prepared dressing over the top, ensuring even coverage.
  6. Using clean hands or salad tongs, gently toss the salad to coat the greens and herbs with the dressing. Be careful not to bruise the leaves; they should remain crisp and vibrant.
  7. Serve the Japanese Herb Salad 3 immediately, accompanied by fresh bread. The salad is best enjoyed fresh, with the greens still crisp and the flavors bright.
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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