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Persian Herb Salad 2

Serves 4 to 6 Salad vegetarian, Salads

Persian Herb Salad 2

Persian Herb Salad 2 brings the essence of Persian home cooking to your table with its simple yet flavorful ingredients. This dish is a staple at Persian family gatherings, where the salt is measured by hand, and olive oil is poured generously. It's a salad that reflects the warmth and hospitality of Persian home tables.

The salad combines 150 g of mixed greens with a bright splash of lemon juice and a generous 60 ml of olive oil, creating a refreshing and vibrant dish. Fresh herbs add an aromatic layer, while fine sea salt ties everything together, making each bite a delightful experience. This is the home version, capturing the way a Persian family cook would prepare it for sharing.

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. Use a salad spinner or gently pat them dry with a clean kitchen towel to ensure they are completely dry, as excess water can dilute the dressing.
  2. Prepare the herbs by washing and drying them in the same manner as the greens. Choose a mix of fresh herbs like parsley, cilantro, mint, and dill. Roughly chop the herbs, ensuring that they are not too finely cut to maintain their texture and flavor.
  3. In a large mixing bowl, combine the dried mixed greens and chopped herbs. This bowl should be large enough to allow for easy tossing without spilling.
  4. In a small bowl or measuring cup, mix 60 ml of olive oil with the juice of one lemon. Whisk them together until well combined. Season the dressing with fine sea salt to taste, starting with a small pinch and adjusting as needed. The dressing should have a balanced taste, neither too oily nor too acidic.
  5. Pour the dressing over the greens and herbs in the mixing bowl. Use your hands or salad tongs to gently toss the salad, ensuring that the dressing coats all the leaves evenly. Be careful not to bruise the greens or herbs; they should remain vibrant and crisp.
  6. Taste a small bite of the salad to check the seasoning. Adjust with more salt or lemon juice if necessary, aiming for a fresh and lively flavor that complements the herbs.
  7. Transfer the salad to a serving platter or individual plates. Serve immediately alongside fresh bread, allowing the diners to enjoy the salad's crisp texture and bright flavors while it's at its freshest.
Cover of Authentic Persian Cuisine
From the cookbook

Authentic Persian Cuisine

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

Available soon on Amazon…

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