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Persian Herb Salad 3

Serves 4 to 6 Salad vegetarian, Salads

Persian Herb Salad 3

Persian Herb Salad 3 is a staple at Persian home tables, embodying the essence of simplicity and generosity that defines home cooking. The recipe is a reflection of how family cooks prepare it—salt is judged by hand, and olive oil is poured with a liberal hand. This dish often appears as part of a shared meal, capturing the spirit of communal dining.

The salad is a vibrant medley of mixed greens and fresh herbs, dressed with a bright squeeze of lemon and a generous drizzle of olive oil. Each bite is a harmonious balance of tangy and herbaceous notes, with the fine sea salt enhancing the natural flavors of the greens. It's a refreshing counterpoint to richer dishes, offering a light and fragrant pause in the meal.

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 dry, as excess water can dilute the dressing.
  2. Select a mix of fresh herbs such as parsley, cilantro, mint, and dill. Chop the herbs finely, aiming for about a handful in total. The herbs should be aromatic and vibrant, adding a fresh burst of flavor to the salad.
  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, whisk together 60 ml of olive oil and the juice of one lemon until well combined. The mixture should appear slightly thickened and emulsified, which will help it coat the greens evenly.
  5. Pour the dressing over the greens and herbs. Sprinkle fine sea salt to taste, starting with a small pinch and adjusting as needed. The salt should enhance the flavors without overpowering the freshness of the greens.
  6. Using your hands or salad tongs, gently toss the salad to ensure each leaf is lightly coated with the dressing. Be careful not to bruise the leaves; they should remain crisp and vibrant.
  7. Transfer the salad to a serving platter or bowl, arranging it attractively. Serve immediately with fresh bread on the side, allowing the diners to enjoy the fresh, aromatic flavors at their peak.
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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