Equipment
* optional
Ingredients
Greens and Herbs
- 100 g baby lettuce, washed and dried
- 50 g arugula, washed and dried
- 15 g fresh cilantro, leaves and tender stems
- 15 g fresh parsley, leaves only
- 10 g fresh mint, leaves only
Lime Vinaigrette
- 30 ml extra virgin olive oil
- 15 ml lime juice, freshly squeezed
- 2 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Wash and thoroughly dry the baby lettuce, arugula, cilantro, mint, and parsley. Use a salad spinner or gently pat dry with clean kitchen towels to remove all excess moisture.
Pick the mint and parsley leaves from their tough stems, discarding the stems. The cilantro can be used with its tender stems attached. Tear any unusually large leaves into bite-sized pieces.
In a small bowl, combine the freshly squeezed lime juice, kosher salt, and black pepper. Whisk in the extra virgin olive oil in a steady stream until the dressing is fully emulsified.
Place the prepared baby lettuce, arugula, cilantro, mint, and parsley into a large mixing bowl. Toss them together lightly with your hands to distribute the herbs evenly among the greens.
Drizzle the emulsified lime vinaigrette over the salad greens just before serving. Toss gently to lightly coat all the leaves, then transfer to a serving dish and serve immediately.
Chef's Notes
- Ensuring greens and herbs are bone dry before assembling is critical. Water repels the oil in the dressing and causes premature wilting.
- Tear herbs by hand rather than chopping with a dull knife to prevent bruising the delicate leaves and causing rapid oxidation.
- For a deeper flavor profile, let the dressing sit for 10 minutes before applying, allowing the salt to properly dissolve in the lime juice.
- Do not over-dress the salad. The leaves should glisten gently, not swim in liquid at the bottom of the bowl.
