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Peruvian Herb Salad 2

Serves 4 to 6 Salad vegetarian, Salads

Peruvian Herb Salad 2

Peruvian Herb Salad 2 is a vibrant dish that captures the essence of home cooking in Peru. It is crafted with a generous hand, using mixed greens, olive oil, lemon juice, and a variety of herbs, all seasoned with fine sea salt. This salad reflects the way Peruvian families prepare it at home, focusing on fresh, simple ingredients that are full of flavor.

Enjoyed across Peru, this salad is a staple on family tables, where it's made for sharing and celebrating the abundance of local produce. The flavors are bright and refreshing, with the citrusy lemon and aromatic herbs complementing the greens perfectly. It's a dish that brings people together, embodying the warmth and hospitality of Peruvian home cooking.

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 debris. Pat them dry using a clean kitchen towel or a salad spinner to ensure they are completely dry, which will help the dressing adhere better.
  2. Select a variety of fresh herbs such as cilantro, parsley, and mint. Roughly chop a handful of each, aiming for about 30 g in total. The herbs should be fragrant and vibrant, adding a fresh aroma and flavor to the salad.
  3. In a small bowl or a measuring cup, combine 60 ml of olive oil with the juice of one lemon. Whisk them together until they are well emulsified, creating a smooth and slightly thickened dressing. Season with fine sea salt to taste, starting with a pinch and adjusting as needed.
  4. Place the mixed greens and chopped herbs into a large salad bowl. Pour the prepared dressing over the greens, ensuring an even distribution. Use your hands or salad tongs to gently toss the salad, lifting from the bottom to coat each leaf without bruising them.
  5. Taste a leaf to check the seasoning, adding more salt if necessary. The salad should be well-seasoned but not overpowering, allowing the fresh flavors of the herbs to shine through.
  6. Transfer the salad to a serving platter or individual plates. Serve immediately, accompanied by fresh bread to soak up any remaining dressing, ensuring the salad is enjoyed at its freshest and most flavorful.
Cover of Authentic Peruvian Cuisine
From the cookbook

Authentic Peruvian Cuisine

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

Available soon on Amazon…

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