Harvest Herb Salad
Sunnyside Cook
Fresh herbs team up with salad greens, radishes, and seeds to create a salad with clean tastes and crunch
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
You can assemble the herb and lettuce leaf mix a couple hours ahead of time and refrigerate in an airtight container. Wait until serving time to add the seeds and dressing.
Recipe easily doubles. Adapted from Phyllis Glazer in the Los Angeles Times
Recipe easily doubles. Adapted from Phyllis Glazer in the Los Angeles Times