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Peruvian Herb Salad

Serves 4 to 6 Salad vegetarian, Salads

Peruvian Herb Salad

Peruvian Herb Salad is a staple at home tables across Peru, where it is prepared with an unmeasured hand and a generous spirit. This version reflects the way family cooks bring it to life, with a balance of freshness and richness that speaks to everyday dining. The ingredients are simple, but their combination is a cherished part of home cooking, allowing the vibrant greens and herbs to shine.

The salad offers a refreshing blend of mixed greens, kissed by the tang of lemon juice and enriched with olive oil. Each bite is a celebration of fresh herbs mingling with fine sea salt, creating a simple yet satisfying experience. This dish is meant to be shared, inviting diners to savor the bounty of Peruvian flavors together.

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. This ensures any dirt or grit is removed. Once clean, gently pat them dry with a clean kitchen towel or use a salad spinner to remove excess moisture. Keeping the greens dry helps the dressing adhere better.
  2. Select a variety of fresh herbs such as cilantro, parsley, and mint to add vibrant flavor. Rinse them well and pat dry. Roughly chop the herbs, ensuring they are not too fine to maintain their distinct flavors and textures.
  3. In a small bowl, combine 60 ml of olive oil with the juice of one lemon. Whisk them together until they are well emulsified. This mixture will serve as the dressing, providing a bright and tangy contrast to the greens.
  4. Season the dressing with fine sea salt to taste. Start with a small pinch, whisking it in, and taste. Adjust if necessary, remembering that the salt will enhance the flavors of the salad as a whole.
  5. Place the mixed greens and chopped herbs in a large salad bowl. Pour the dressing over the greens evenly. Using clean hands or salad tongs, gently toss the salad to ensure each leaf is lightly coated with the dressing. Be careful to keep the greens and herbs intact for a fresh and appealing presentation.
  6. Serve the Peruvian Herb Salad immediately, accompanied by fresh bread. The salad should be vibrant and fragrant, with the herbs adding a burst of aroma and the dressing providing a balanced, tangy finish. Enjoy as a refreshing side or a light main dish.
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.

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