Pakistani Herb Salad 3

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. Once cleaned, gently pat them dry with a clean kitchen towel or use a salad spinner to remove excess moisture. This ensures the dressing adheres well to the leaves.
2. Prepare the herbs by selecting a mix of fresh cilantro, mint, and dill. Roughly chop the herbs to release their aroma and flavor, but be careful not to bruise them too much. Use a sharp knife to maintain the integrity of the leaves.
3. In a large mixing bowl, combine the dried mixed greens and chopped herbs. This bowl should be large enough to allow you to toss the salad without spilling.
4. In a small bowl, whisk together 60 ml of olive oil and the juice of one lemon until emulsified. Add fine sea salt to taste, starting with a small pinch and adjusting as needed. The dressing should have a balanced flavor, with the lemon's acidity complementing the richness of the olive oil.
5. Pour the dressing over the greens and herbs in the mixing bowl. Use your hands or salad tongs to toss the salad gently, ensuring each leaf is lightly coated with the dressing. Be careful not to crush the greens; they should remain crisp and vibrant.
6. Taste the salad and adjust the seasoning if necessary, adding more salt if needed. The flavors should be fresh and well-balanced, with the herbs providing a fragrant backdrop to the greens.
7. Transfer the salad to a serving platter or individual plates. Serve immediately with fresh bread on the side, allowing diners to enjoy the salad's fresh flavors and contrasting textures.