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Japanese Herb Salad

Serves 4 to 6 Salad vegetarian, Salads

Japanese Herb Salad

Japanese Herb Salad brings the vibrant freshness of seasonal greens to the home table, a dish that finds its origins in the everyday kitchens across Japan. It is a staple during the warmer months, offering a refreshing counterbalance to the more robust flavors of grilled meats and hearty stews. This salad is not bound by precise measurements but by the intuitive hand of the cook, reflecting the Japanese tradition of cooking by feel and taste.

The salad offers a crisp, refreshing bite, combining the peppery notes of mixed greens with the herbaceous depth of fresh herbs. A generous splash of olive oil and a squeeze of lemon juice create a bright, tangy dressing that clings lightly to each leaf. Seasoned with fine sea salt, this dish is a celebration of simplicity and flavor, embodying the essence of home-cooked Japanese meals.

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. Once cleaned, gently pat them dry with a clean kitchen towel or use a salad spinner to remove excess moisture. Keeping the greens dry helps the dressing adhere better.
  2. Select a variety of fresh herbs such as shiso, mitsuba, or parsley, and rinse them under cold water. Pat them dry and then finely chop enough to yield about 2 tablespoons. The herbs should be aromatic and vibrant in color, which will add a fresh burst of flavor to the salad.
  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 create a balanced dressing that is both tangy and rich, perfect for coating the greens.
  4. Place the mixed greens in a large salad bowl and sprinkle the chopped herbs over them. Drizzle the olive oil and lemon dressing evenly over the greens. Add fine sea salt to taste, starting with a small pinch and adjusting as needed. The salt should enhance the flavors without overpowering the delicate herbs.
  5. Using clean hands or salad tongs, gently toss the salad to ensure the dressing and herbs are evenly distributed. Be careful not to bruise the greens; they should remain crisp and vibrant. The salad should look glossy and well-coated without any pooling of dressing at the bottom of the bowl.
  6. Transfer the salad to a serving platter or individual plates. Serve immediately alongside crusty bread, allowing diners to enjoy the fresh, herbaceous flavors while the greens are still crisp. This salad is best enjoyed fresh and should not be left to sit, as the greens will wilt.
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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