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Lebanese Herb Salad 3

Serves 4 to 6 Salad vegetarian, Salads

Lebanese Herb Salad 3

Lebanese Herb Salad 3 is a staple at home tables across Lebanon, embodying the essence of communal dining. Crafted with a generous hand, it reflects the intuitive approach of Lebanese family cooks, who rely on instinct rather than strict measurements. This version captures the essence of a home-cooked meal, inviting everyone to partake in its abundance during everyday lunches and casual gatherings.

The salad bursts with freshness from mixed greens and herbs, balanced by the richness of olive oil and the brightness of lemon juice. Salt is added to taste, enhancing the natural flavors without overshadowing them. It's a dish meant to be shared, embodying the spirit of Lebanese hospitality through its simplicity and vibrancy.

Ingredients

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

Method

  1. Begin by washing 150 g of mixed greens thoroughly under cold running water to remove any dirt or grit. Pat them dry using a clean kitchen towel or a salad spinner, ensuring they are completely dry to prevent the salad from becoming soggy. Place the greens in a large mixing bowl.
  2. Select a variety of fresh herbs such as parsley, mint, and cilantro. Rinse them under cold water and pat dry. Remove the leaves from the stems and roughly chop them. Add the chopped herbs to the bowl with the mixed greens, ensuring a balance of flavors.
  3. In a small bowl, combine 60 ml of olive oil with the juice of one lemon. Stir the mixture briskly with a fork or small whisk until it is well combined. This will create a simple yet flavorful dressing that will enhance the freshness of the greens and herbs.
  4. Season the dressing with fine sea salt to taste. Start with a small pinch, mix, and taste. Adjust as needed, keeping in mind that the salt should enhance the flavors without overpowering them.
  5. Pour the dressing over the greens and herbs. Use your hands or salad tongs to gently toss the salad, ensuring that each leaf and herb is lightly coated with the dressing. Be careful not to bruise the leaves; they should remain vibrant and crisp.
  6. Transfer the salad to a serving platter or individual plates. Serve immediately with fresh bread on the side, allowing diners to enjoy the salad's fresh, aromatic flavors alongside the bread.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

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

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