Soft Herb Salad
Updated Nov. 8, 2022
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2cups cilantro leaves
- 1cup flat-leaf parsley leaves
- 1cup small dill sprigs
- 1cup basil or mint leaves
- 1cup arugula leaves
- 2cups purslane, mâche or hearts of Boston lettuce leaves
- 4tablespoons unsalted butter
- 1cup sliced almonds
- Salt and coarsely ground black pepper
- ¼ teaspoon red chile flakes or ½ teaspoon crushed pink peppercorns (optional)
- 3tablespoons lemon juice, more to taste
- 2tablespoons olive oil, more to taste
For the Loosely Packed Greens
For the Dressing
Nutritional analysis per serving (8 servings)
161 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 4 grams protein; 158 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Up to a day before serving, wash the herbs and greens: Fill a large bowl or clean sink with plenty of cold water. Immerse the leaves, swish around to loosen any dirt, then gently lift out. Dry in a salad spinner or by spreading them on clean kitchen towels. (If working ahead, refrigerate the dry leaves in sealed plastic bags or containers. Add a paper towel to each bag to absorb excess water.)
- Step 2
Melt butter in a frying pan until it sizzles. Add almonds. Sauté over low heat, until the almonds are golden and the butter is browned. Lift out almonds and drain on paper towels, reserving butter. (Butter can be kept for 1 day. Melt and cool again before assembling salad.)
- Step 3
When ready to serve, place greens in a large bowl. Add salt, pepper, chile flakes, almonds, cooking butter, lemon juice and olive oil. Toss gently and season to taste, then serve immediately.
Private Notes
Comments
This salad is perfection exactly as written!! Do not add tomatoes, goat cheese or ANYTHING!!!
Delightful salad by itself or with additions. Sliced fresh tomatoes with this salad piled on top is delicious and pretty. Another time I roasted Muscadine grapes and added them to the salad with a sprinkling of blue cheese.
Made this for Thanksgiving dinner. I liked it a lot, my family was less happy. It was a good compliment to the heavier food while packed with flavor. Should have cut the recipe in half for our small family. A really nice dinner party salad!
Absolutely delicious! Made it as written - switched the amounts of herbs and lettuce a bit (still 80% herbs) and it was perfect - great flexibility. I actually mixed the olive oil, lemon juice, and butter together...was efficient and good for an even coating - although I might have kept the butter separate for flavor. Served alongside a super yummy but naughty Alison Roman cheesy shells recipe. Perfect juxtaposition. Added some chewy sourdough. Done and done! A fantastic salad!!
I really love this! I can get large bunches of all different herbs at the local Persian market for a very affordable price, like 50 cents each.
A fabulous and delicious salad made as is, please don’t add cheese or other items as it loses its unique flavour and texture. My only change was to add Yottam’s latest iteration on this which is some crisped sage leaves added to the butter for extra flavour.
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