Thai Herb Salad

Ingredients

• 150 gmixed greens
• 60 mlolive oil
• lemonjuiced
• herbs — chopped
• to tastefine sea salt

Method

1. Start by preparing the components for the Thai Herb Salad. Rinse 150 g of mixed greens thoroughly under cold water to remove any dirt or grit. Shake off excess water and lay them out on a clean kitchen towel to dry completely. This ensures the dressing adheres well to the leaves.
2. Next, prepare the herbs. Choose a mix of fresh herbs such as cilantro, mint, and Thai basil, and rinse them under cold water. Pat them dry with a paper towel and gently tear the leaves into bite-sized pieces. Avoid chopping to preserve their delicate flavors.
3. In a large salad bowl, combine the dried mixed greens and the prepared herbs. Drizzle 60 ml of olive oil over the greens, ensuring even coverage. Squeeze the juice of one lemon over the salad, catching any seeds with your hand or a strainer.
4. Season the salad with fine sea salt to taste. Start with a small pinch and toss the salad gently, then taste and adjust the salt if necessary. The salt should enhance the flavors without overpowering them.
5. Using your hands or salad tongs, toss the salad gently. Lift the greens from the bottom of the bowl and turn them over, ensuring the oil and lemon juice coat each leaf. Be careful not to bruise the greens; they should remain crisp and vibrant.
6. Serve the Thai Herb Salad immediately. Transfer to a serving platter or individual plates. Pair with crusty bread to soak up any remaining dressing and enjoy the fresh, aromatic flavors.