Middle Eastern Herb Salad 2

Ingredients

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

Method

1. Begin by gathering 150 g of mixed greens and a selection of fresh herbs such as parsley, mint, and cilantro. Rinse them thoroughly under cold water to remove any dirt or grit, then gently pat them dry with a clean kitchen towel. This ensures the dressing adheres well to the leaves.
2. In a large salad bowl, combine the dried greens and herbs. Use your hands to tear any large leaves into bite-sized pieces, ensuring a uniform texture throughout the salad. This helps the flavors blend evenly.
3. In a small bowl, whisk together 60 ml of olive oil and the juice of one lemon until emulsified. The mixture should appear slightly thickened and homogenous, indicating that the oil and lemon juice are well combined.
4. Season the dressing with fine sea salt to taste. Start with a small pinch, then taste and adjust as necessary. The salt should enhance the flavors without overpowering the freshness of the greens and herbs.
5. Pour the dressing over the greens and herbs in the salad bowl. Use a pair of salad tongs or your hands to gently toss the salad, ensuring each leaf is lightly coated with the dressing. Be careful not to bruise the leaves, as this can affect their texture and appearance.
6. Serve the salad immediately on a large platter or in individual bowls. Pair it with fresh bread to soak up any remaining dressing. The salad should be vibrant and aromatic, with the herbs providing a fresh, fragrant note that complements the richness of the olive oil.