Sometimes the simplest adjustments make a big difference on the dinner table. I recently found inspiration to change up our menu in my garden, where basil and mint have been enjoying summer sunshine. They helped me build what I call a Harvest Herb Salad, a way to celebrate the transition from summer to fall.
This was the first year I grew purple basil, and I have been enamored of its lovely hue and delicate taste. Combining it with mint, Italian parsley, cilantro, and young salad greens makes a beautiful base of soft, flavorful leaves for this dish.
Although it makes sense to use fresh, whole herb leaves as part of a salad, I hadn’t tried it until I happened upon a recipe that Phyllis Glazer published in the Los Angeles Times in 2010. Glazer is the author of The Essential Book of Jewish Festival Cooking. I adapted her recipe for Fresh Herb Salad slightly in technique and ingredients.
After washing and drying the herbs, I tore the leaves off the stems by hand (and into smaller pieces, if needed). Tearing the leaves is more gentle, and they don’t darken as quickly as they would if chopped with a knife. It’s also somewhat therapeutic, with the fresh smell of the herbs filling the kitchen.
Next the crunchy part of the salad comes into play. Roasting sunflower and sesame seeds in a dry skillet brings out a nutty flavor that pairs perfectly with the herbs. While Glazer recommended roasting each type of seed separately, I found that they browned fine combined in the pan.
Radishes add both color and crispness to the bowl.
The dressing ingredients are fresh and light. With only two tablespoons of olive oil for the whole salad, the vinaigrette is also quite healthy. I increased the amount of lemon juice a bit, finding its acidity a good counterbalance to the seeds and herbs.
We like the way this salad works alongside other dishes that are rich or hearty. Like a whiff of fresh mint or basil, it brightens the whole meal. The combination of tender, crunchy, and light flavors is a winner. 
And it’s an adaptable salad. If someone at your table doesn’t like cilantro, leave it out. Italian basil will work as well as purple basil does. Don’t have radishes on hand? Use another crunchy element, like fennel. I think orange slices or avocado would be great additions to the bowl, too. But adding fresh herb leaves to a salad is the step that can bring a bit of harvest celebration to the table.
Harvest Herb Salad
Sunnyside Cook
Ingredients
- 1/2 cup fresh mint leaves, torn if large
- 1 1/2 cups Italian parsley leaves, torn if large
- 1 cup cilantro leaves
- 3/4 cup basil leaves, preferably purple basil, torn into pieces
- 4 cups chilled baby salad leaves
- 3-6 radishes thinly sliced
- 3 tablespoons raw shelled sunflower seeds
- 1 tablespoon sesame seeds
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 4 tablespoons fresh orange juice
- 1 teaspoon honey
- 1 teaspoon red wine vinegar
- 1/4 teaspoon salt
- Black pepper to taste
Instructions
- Wash and thoroughly dry the herbs, then gently pull the leaves from the stems.
- Toast the sunflower seeds and sesame seeds in a dry frying pan over low heat, stirring frequently until just golden. Place in a small bowl and allow to cool.
- Place the salad leaves in a large bowl. Remove any stems that remain on the leaves. Sprinkle the mint, parsley, cilantro, and basil over the lettuce. Toss gently. Add the sliced radishes and toss again.
- Combine the olive oil, lemon and orange juices, honey, red wine vinegar, salt and pepper in a measuring cup and whisk to combine. Taste and adjust the seasonings. You should have about 1/2 cup dressing.
- Sprinkle three-fourths of the seeds over the salad (save the rest for garnish), and toss to mix.
- Just before serving, toss the salad with desired amount of dressing and move it to a large shallow bowl or serving platter. Sprinkle with the remaining sunflower and sesame seeds. Serve immediately.
Notes
Recipe easily doubles. Adapted from Phyllis Glazer in the Los Angeles Times
I personally think, a handful of sunflower and sesame seeds takes any salad up a notch. Add in basil and mint…you most definitely have a winner! Chuck is a lucky man to get these wonderful meals from you!