West African Herb Salad 3

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. Shake off excess water and pat them dry using a clean kitchen towel or paper towels. This ensures the greens remain crisp and vibrant in the salad.
2. Select a variety of fresh herbs such as parsley, cilantro, and mint. Roughly chop the herbs to release their aromatic oils, but keep them large enough to maintain their texture. This step enhances the salad's flavor profile with fresh, fragrant notes.
3. In a large salad bowl, combine the prepared mixed greens and chopped herbs. This allows the flavors to meld together while keeping the greens cool and crisp.
4. In a small bowl, whisk together 60 ml of olive oil and the juice of one lemon until emulsified. The mixture should appear slightly thickened and uniform, which indicates that the oil and acid are well combined.
5. Season the dressing with fine sea salt to taste. Start with a small pinch, taste, and adjust as needed. The salt should enhance the flavors without overpowering the freshness of the greens and herbs.
6. Pour the dressing over the greens and herbs in the salad bowl. Use your hands or salad tongs to gently toss the salad, ensuring each leaf is lightly coated with the dressing. Be careful not to bruise the greens, as this will keep them looking fresh and appealing.
7. Serve the West African Herb Salad immediately with a side of bread. The salad should be enjoyed fresh, with the crispness of the greens and the bright flavors of the herbs and lemon dressing shining through.