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West African Herb Salad 2

Serves 4 to 6 Salad vegetarian, Salads

West African Herb Salad 2

West African Herb Salad 2 mirrors the essence of a bustling home kitchen, where ingredients are measured by memory rather than scales. Prepared for everyday family meals, this salad is a staple on tables across the region, embracing the art of intuitive cooking. It reflects a communal spirit where the abundance of fresh herbs and greens is a nod to the vibrant local markets and the generosity of West African hospitality.

The salad captures the brightness of lemon and the richness of olive oil, woven together with an array of fresh herbs. It should feel lively and crisp, each bite offering a burst of freshness tempered by the subtlety of fine sea salt. This is not a dish designed for ceremony but for the simple joy of sharing, where its flavors come alive in the company of loved ones.

Ingredients

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

Method

  1. Begin by preparing the components for the salad. Rinse 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 while you prepare the other ingredients to ensure they remain crisp.
  2. Next, gather your fresh herbs. Choose a mix of herbs such as cilantro, parsley, and mint, or any other herbs you prefer. Rinse them under cold water, then gently pat them dry. Roughly chop the herbs, ensuring you have about a handful, and set them aside.
  3. In a small bowl, prepare the dressing by combining 60 ml of olive oil with the juice of one lemon. Whisk them together until the mixture is well emulsified. Taste and add fine sea salt to your preference, keeping in mind that the salt should enhance the flavors without overpowering them.
  4. Retrieve the chilled mixed greens from the refrigerator and place them in a large salad bowl. Add the chopped herbs to the greens. Pour the prepared dressing over the salad, ensuring an even distribution of oil and lemon juice.
  5. Gently toss the salad using your hands or salad tongs. Lift the greens and herbs lightly, allowing the dressing to coat each leaf without bruising them. The greens should look glossy and well-coated but not soggy.
  6. Serve the West African Herb Salad 2 immediately. Transfer the salad to a serving platter or individual plates. Pair it with fresh bread to enjoy the vibrant flavors and textures of this refreshing dish.
Cover of Authentic West African Cuisine
From the cookbook

Authentic West African Cuisine

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

Available soon on Amazon…

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