Equipment
Ingredients
Greens and Herbs
- 100 g baby lettuce, washed and dried
- 60 g arugula, washed and dried
- 15 g fresh cilantro, leaves and tender stems only
- 15 g fresh mint, leaves only
- 15 g fresh flat-leaf parsley, leaves only
Citrus Dressing
- 45 ml extra virgin olive oil, high quality
- 30 ml fresh lime juice
- 2 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Thoroughly wash the baby lettuce, arugula, cilantro, mint, and parsley. Spin them completely dry in a salad spinner to ensure the dressing will adhere properly.
Pick the mint and parsley leaves from their tough stems. Roughly chop the cilantro, mint, and parsley on a cutting board using a chef knife, or leave them whole if you prefer a more rustic texture.
In a small mixing bowl, vigorously whisk together the fresh lime juice, kosher salt, and black pepper until the salt is fully dissolved. Slowly drizzle in the extra virgin olive oil while continuously whisking to create a temporary emulsion.
Place the dried baby lettuce, arugula, and chopped herbs into a large serving bowl. Gently toss them together to distribute the herbs evenly among the greens.
Pour the citrus dressing over the salad just moments before serving. Use your hands or salad tongs to gently lift and fold the greens, ensuring every leaf is lightly coated but not drowned.
Chef's Notes
- Always dry your greens thoroughly. Water remaining on the leaves is the enemy of vinaigrette; it dilutes the flavor and creates a slick surface that causes the dressing to slide right off.
- Tear delicate herbs like mint by hand instead of chopping with a dull knife. A dull blade crushes the cell walls, leading to rapid bruising, oxidation, and loss of essential oils.
- For the best dressing texture, let the lime juice sit with the salt for a minute before adding the olive oil. Salt dissolves readily in water-based liquids like citrus juice, but does not dissolve well in oil.
