Thai Herb Salad 3

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. Shake off excess water and pat them dry with a clean kitchen towel. Keep the greens cool in the refrigerator until ready to use to maintain their crispness.
2. In a small bowl, combine 60 ml of olive oil with the juice of one lemon. Whisk them together until the mixture is well emulsified and looks slightly thickened. This will be the dressing that adds a bright and tangy flavor to the salad.
3. Select a variety of fresh herbs such as cilantro, mint, and Thai basil. Rinse them gently and pat dry. Roughly chop the herbs, aiming for about a handful in total to add a fragrant and aromatic layer to the salad.
4. In a large salad bowl, combine the chilled mixed greens with the chopped herbs. Drizzle the prepared dressing over the top, ensuring even distribution. Sprinkle fine sea salt to taste, starting with a small pinch and adjusting as needed to enhance the flavors.
5. Using clean hands or salad tongs, toss the salad gently. Lift the greens from the bottom of the bowl and turn them over, ensuring that the dressing coats each leaf without bruising them. The salad should look glossy and vibrant, with the herbs evenly dispersed.
6. Transfer the dressed salad to a serving platter. Serve immediately alongside fresh bread, allowing the diners to enjoy the crisp texture and bright flavors while everything is at its peak freshness.