Leafy Herb Salad

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Alison Roman

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Ingredients

8–10 servings

4 cups spicy greens, such as arugula, mizuna or torn mustard greens
Leaves and tender stems from 1 bunch parsley
Leaves and tender stems from 1 bunch cilantro
1 bunch chives, coarsely chopped
1 to 2 cups mint or dill leaves (optional)
1 lemon
Flaky salt and freshly ground black pepper
Olive oil

Beginner Gluten-Free Healthy Quick and Easy ...

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Preparation

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Step 1

Combine greens in a large bowl, along with parsley, cilantro and chives. Add mint or dill leaves, if you have them on hand. (It’s fine if you don’t, but the more the merrier.)

Step 2

Zest lemon over the greens, then halve and squeeze lemon juice all over everything. Season with flaky salt and plenty of freshly ground black pepper, and finish with a good drizzle of olive oil. The salad should be lightly oiled, and heavy on the flaky salt and lemon juice.

Chef’s notes

It’s more of an idea than a recipe, so feel free to riff on the greens and herbs involved.

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Leafy Herb Salad

Ingredients

Preparation

Step 1

Step 2

Chef’s notes

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