Persian Herb Salad

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 to dry them completely, as excess water can dilute the dressing and affect the salad's texture.
2. Select a variety of fresh herbs such as parsley, cilantro, mint, and dill. Rinse them well and pat dry with a clean kitchen towel. Roughly chop the herbs, aiming for a balance of flavors and textures, and set them aside.
3. In a large mixing bowl, combine the dried mixed greens and the chopped herbs. This bowl should be large enough to allow for gentle tossing without spilling.
4. In a small bowl, whisk together 60 ml of olive oil and the juice of one lemon until emulsified. This will create a balanced dressing that coats the salad evenly.
5. Pour the dressing over the greens and herbs, ensuring an even distribution. Sprinkle fine sea salt to taste, keeping in mind that Persian salads are typically well-seasoned to enhance the natural flavors of the greens and herbs.
6. Using clean hands or salad tongs, toss the salad gently. The goal is to coat all the leaves with the dressing without bruising them, which keeps the salad looking fresh and vibrant.
7. Transfer the dressed salad to a serving platter, arranging it attractively. Serve immediately with fresh bread, allowing diners to enjoy the crispness of the greens and the aromatic herbs at their peak.