Herb salad

Herb salad

By
From
Good Better Green
Serves
4

This is a wonderfully refreshing green salad that is delicious with a rich or heavy main course, or served as a rst course to awaken the palate. I sometimes add a nely shredded chicory or a tomato. Use up all the dressing – the salad needs it. If you don’t like the sharp taste of raw onion, soak it in cold water for 15 minutes after chopping, then drain

Ingredients

Quantity Ingredient
1-2 pitta breads, cut into very thin strips
1 head romaine lettuce, coarsely chopped
25-30g ‰at-leaf parsley, leaves only, finely chopped
15g basil, torn into bite-sized pieces, leaves only
10g dill, thickest part of stalks discarded, roughly chopped
15g chives, snipped into small pieces
2-3 mint sprigs, finely shredded, leaves only
10g tarragon sprigs, roughly chopped, leaves only

For the dressing

Quantity Ingredient
1 tablespoon Šnely chopped red onion
1/2 teaspoon dried oregano
1 tablespoon Šnely chopped fresh thyme leaves
3-4 oregano sprigs, finely chopped, leaves only
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
large pinch unreŠned brown sugar
large pinch sea salt

Method

  1. Preheat the oven to 180°C.
  2. Spread the strips of pitta out on a baking tray in a single layer and bake in the oven for 20–25 minutes until crunchy.
  3. For the dressing, put all the ingredients in a glass jar, screw the lid on tightly and shake vigorously until the sugar has dissolved.
  4. Toss the salad ingredients and pitta chips together. Dress the salad and serve immediately.
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