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Pakistani Herb Salad 2

Serves 4 to 6 Salad vegetarian, Salads

Pakistani Herb Salad 2

Pakistani Herb Salad 2 is a vibrant celebration of greens, a dish deeply rooted in the kitchens of Karachi, Lahore, Peshawar, and Islamabad. Unlike its Western counterparts, this salad embraces a generous hand with olive oil and salt, reflecting a style of cooking that values bold flavors and communal dining. It's a simple yet essential component of meals shared among family and friends, capturing the essence of home-cooked Pakistani fare.

The salad bursts with freshness, as a harmonious mix of greens and herbs is elevated by the zing of freshly squeezed lemon juice. Each bite offers a crisp texture balanced by the richness of olive oil, while the salt is adjusted instinctively to achieve the perfect bite. It's not just a side dish but a vibrant part of the meal, inviting diners to relish in its refreshing simplicity.

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. Use a salad spinner or pat them dry with a clean kitchen towel to ensure they are completely dry. This prevents the salad from becoming soggy.
  2. Select a variety of fresh herbs such as cilantro, mint, and dill. Roughly chop about a handful of each herb, ensuring they are not too finely chopped to maintain their vibrant flavor and texture. Mix these herbs with the dried greens in a large salad bowl.
  3. In a small bowl, combine 60 ml of olive oil with the juice of one lemon. Whisk them together until they are well blended. This will create a simple yet flavorful dressing that enhances the freshness of the greens and herbs.
  4. Pour the dressing over the greens and herbs in the salad bowl. Sprinkle fine sea salt to taste, starting with a small pinch and adjusting as needed. The salt should enhance the flavors without overpowering the natural taste of the greens.
  5. Using clean hands or salad tongs, gently toss the salad to ensure the dressing evenly coats all the leaves and herbs. Be careful not to bruise the greens; they should remain crisp and vibrant.
  6. Transfer the salad to a serving platter immediately after tossing. This ensures the greens remain fresh and crisp. Serve the salad at once, accompanied by fresh bread, allowing everyone at the table to enjoy the shared flavors of this Pakistani Herb Salad 2.
Cover of Authentic Pakistani Cuisine
From the cookbook

Authentic Pakistani Cuisine

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

Available soon on Amazon…

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