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Lebanese Herb Salad

Serves 4 to 6 Salad vegetarian, Salads

Lebanese Herb Salad

Lebanese Herb Salad finds its place on the home table, a reflection of everyday meals where simplicity meets vibrant flavors. Crafted with a generous hand, it embodies the essence of Lebanese home cooking — an art of balance where salt is felt through the fingers and olive oil pours freely. This dish is a staple, gracing tables with its refreshing presence, often accompanying more robust fare.

Expect a burst of fresh, herbaceous notes with each bite, where the greens and herbs mingle under a bright lemon dressing. The olive oil adds a luscious backdrop, allowing the flavors to dance seamlessly. This salad is an expression of abundance, inviting everyone at the table to share in its simple yet spirited character.

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 grit. Shake off excess water and pat them dry gently with a clean kitchen towel or use a salad spinner to ensure they are completely dry. This step is crucial to prevent the salad from becoming watery.
  2. Select a variety of fresh herbs such as parsley, mint, and cilantro, and wash them thoroughly. Pat them dry and then finely chop them, aiming for about a handful in total. The herbs should be vibrant and fragrant, which will add a burst of flavor to the salad.
  3. In a large mixing bowl, combine the dried mixed greens and the chopped herbs. Ensure the bowl is large enough to allow for easy mixing without spilling.
  4. In a separate small bowl, whisk together 60 ml of olive oil and the juice of one lemon. Add fine sea salt to taste, starting with a pinch and adjusting as needed. The dressing should be well-blended, with the oil and lemon juice fully emulsified.
  5. Pour the dressing over the greens and herbs in the large mixing bowl. Use your hands or salad tongs to gently toss the salad, ensuring each leaf is lightly coated with the dressing. Be careful not to bruise the greens; they should remain crisp and vibrant.
  6. Taste the salad and adjust the seasoning if necessary, adding more salt or lemon juice to balance the flavors. The salad should taste fresh and slightly tangy, with the herbs providing a fragrant aroma.
  7. Transfer the dressed salad to a serving platter or individual plates. Serve immediately with fresh bread on the side, allowing diners to enjoy the salad's crisp texture and bright flavors.
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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