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Korean Herb Salad 2

Serves 4 to 6 Salad vegetarian, Salads

Korean Herb Salad 2

Korean Herb Salad 2 is a staple at home tables across Korea, a dish that speaks to the heart of home cooking. It's not a showpiece for grand occasions but a beloved part of everyday meals, crafted with care and a touch of spontaneity. This version captures the essence of simplicity, where each home cook adds salt by feel and embraces the richness of fat, emphasizing the communal nature of Korean dining.

The salad is a lively medley of mixed greens kissed by the brightness of lemon juice and the earthiness of fresh herbs. The olive oil lends a lush texture, while fine sea salt, added intuitively, rounds out the flavors. It's a dish meant for sharing, inviting hands to reach and taste, embodying the spirit of a Korean family meal.

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. Use a salad spinner to dry them well, as excess water can dilute the dressing.
  2. Prepare the herbs by washing them gently and patting them dry with a clean kitchen towel. Choose a mix of fresh herbs such as cilantro, mint, and perilla leaves. Roughly chop the herbs, aiming for about a handful in total, to add a 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 they are well emulsified. This will create a bright and tangy dressing that complements the greens.
  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 them.
  5. Place the mixed greens and chopped herbs in a large salad bowl. Drizzle the dressing evenly over the top, ensuring that all parts of the salad will be coated.
  6. Using clean hands or salad tongs, toss the salad gently. Lift the greens from the bottom of the bowl and turn them over, ensuring the dressing is evenly distributed without bruising the leaves.
  7. Transfer the dressed salad to a serving platter. Serve immediately with fresh bread on the side, allowing diners to enjoy the crisp, fresh flavors while the salad is at its peak.
Cover of Authentic Korean Cuisine
From the cookbook

Authentic Korean Cuisine

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

Available soon on Amazon…

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