Leafy Herb Salad
Rating
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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
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Preparation
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.
Step 3
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Chef's notes
It’s more of an idea than a recipe, so feel free to riff on the greens and herbs involved.
