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Middle Eastern Herb Salad 3

Serves 4 to 6 Salad vegetarian, Salads

Middle Eastern Herb Salad 3

Middle Eastern Herb Salad 3 captures the essence of home-cooked meals found across Middle Eastern tables. It's a dish that speaks to the everyday culinary practices of the region, where ingredients are embraced in their natural form, and the preparation is as intuitive as a guiding hand. This salad isn't bound to any specific occasion; rather, it finds its place in the rhythm of daily life, a staple that accompanies an array of meals.

This salad should taste vibrant and fresh, with mixed greens and herbs offering a crisp, aromatic base. The generous drizzle of olive oil adds richness, while a squeeze of fresh lemon juice brings a bright, tangy lift. Salt is added by instinct, enhancing the natural flavors without overshadowing them. This is a salad meant for sharing, a simple yet profound expression of Middle Eastern culinary wisdom.

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. Gently pat them dry with a clean kitchen towel or use a salad spinner to ensure they are completely dry. This prevents the salad from becoming soggy.
  2. Prepare the herbs by selecting a mix such as parsley, mint, and cilantro. Remove any tough stems and chop the leaves finely. You should have about a handful of mixed herbs ready to add freshness and aroma to your salad.
  3. In a large mixing bowl, combine the dried mixed greens and chopped herbs. This will be the base of your salad, providing a variety of textures and flavors.
  4. In a small bowl, whisk together 60 ml of olive oil and the juice of one lemon. The olive oil adds richness, while the lemon juice provides a bright, tangy contrast.
  5. Season the dressing with fine sea salt to taste. Start with a small pinch, mix, and taste. Adjust the salt as needed until the flavors are balanced and vibrant.
  6. Pour the dressing over the mixed greens and herbs. Use your hands or salad tongs to toss everything gently. Aim to coat the leaves evenly without bruising them, ensuring each bite is well-seasoned.
  7. Transfer the salad to a serving platter, arranging it attractively. Serve immediately with fresh bread, allowing diners to enjoy the crisp, fresh flavors while they are at their peak.
Cover of Authentic Middle Eastern Cuisine
From the cookbook

Authentic Middle Eastern Cuisine

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

Available soon on Amazon…

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