Middle Eastern Herb Salad

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 gently pat them dry with a clean kitchen towel or use a salad spinner to ensure they are completely dry. This step is crucial as excess moisture can dilute the dressing and make the salad soggy.
2. Select a variety of fresh herbs such as parsley, mint, and cilantro. Rinse them under cold water and pat dry. Remove any tough stems and finely chop the leaves. You'll want about a handful of each, but feel free to adjust based on your preference for a more herb-forward flavor.
3. In a large salad bowl, combine the dried mixed greens and chopped herbs. Make sure the bowl is large enough to allow for easy tossing without spilling. This will help ensure the dressing coats each leaf evenly.
4. In a small bowl, whisk together 60 ml of olive oil and the juice of one lemon. The olive oil should be of good quality as it will impart a rich flavor to the salad. Add fine sea salt to taste, starting with a small pinch and adjusting as needed. The dressing should taste balanced, with the acidity of the lemon complementing the richness of the oil.
5. Pour the dressing over the greens and herbs in the salad bowl. Use your hands or salad tongs to gently toss the salad, ensuring that each leaf is lightly coated with the dressing. Be careful not to bruise the leaves, as this can affect the texture and appearance of the salad.
6. Taste the salad and adjust the seasoning if necessary. The flavors should be bright and fresh, with a hint of saltiness that enhances the natural flavors of the greens and herbs.
7. Serve the Middle Eastern Herb Salad immediately, accompanied by fresh bread. The salad should be enjoyed fresh, as the greens will start to wilt if left to sit for too long.