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!
I make this for Thanksgiving and it's perfection as written. There's really no room for salad at Thanksgiving, but the bright clean flavors here compliment the rest of the dishes so well! Also, since it includes butter, it belongs.
The recipe instructs you to add ingredients to the greens in a sequence that will wilt the delicate leaves and herbs and potentially make them greasy. (The "cooking butter" is the browned, melted butter from Step 2, which is still hot or warm. Pouring hot butter directly onto delicate greens, such as cilantro, dill, mint, and arugula, will cause them to immediately wilt and turn slimy).
The recipe fails to explicitly state that the reserved butter must be cooled to room temperature before it is tossed with the greens.