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Vietnamese Herb Salad 2

Serves 4 to 6 Salad vegetarian, Salads

Vietnamese Herb Salad 2

Vietnamese Herb Salad 2 is a beloved staple at Vietnamese home tables, especially during family gatherings and casual get-togethers. This version captures the essence of how Vietnamese families truly enjoy it, with every element measured by feel rather than strict precision. It's a recipe passed around kitchen tables, shared among generations, and celebrated for its simplicity and authenticity.

The salad bursts with freshness from a medley of mixed greens and herbs, lightly dressed with olive oil and a squeeze of lemon juice. The salt is added with a discerning hand, allowing the natural flavors to shine. Generosity is key, especially with the fat, creating a salad that's vibrant and satisfying, perfect for sharing.

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 impurities. Pat them dry with a clean kitchen towel or use a salad spinner to ensure they are completely dry, as excess moisture can dilute the dressing.
  2. Select a variety of fresh herbs such as mint, cilantro, and Thai basil. Roughly chop the herbs to release their aroma and flavor, but be careful not to bruise them too much. Combine the herbs with the mixed greens in a large salad bowl.
  3. In a small bowl, whisk together 60 ml of olive oil and the juice of one lemon. This will create a simple vinaigrette that balances the richness of the oil with the acidity of the lemon.
  4. Season the vinaigrette with fine sea salt to taste. Start with a small pinch, mix well, and taste. Adjust the salt gradually, as the flavors should be bright and balanced without being overly salty.
  5. Pour the vinaigrette over the mixed greens and herbs. Use your hands or salad tongs to gently toss the salad, ensuring each leaf is lightly coated with the dressing. Be gentle to keep the greens and herbs intact and vibrant.
  6. Transfer the salad to a serving platter, arranging it attractively. Serve immediately with crusty bread on the side, allowing diners to enjoy the fresh, aromatic flavors of the herbs and greens.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

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

Available soon on Amazon…

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