Green Salad

Every now and then, you need a simple salad to complement a rich meat dish or add to a selection of more complicated salads, and this is it!

It is fresh, with a little crunch and interesting texture that elevates it beyond the standard ‘green salad’. Based on Otham Ottolenghi’s Etti’s Herb Salad from his Ottolenghi The Cookbook, it is one of my favourite go-to salads when entertaining.

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Green Salad

Yield: 4-6

Author: Lee Newcombe

My absolute favourite green salad is based on Ottolenghi's Etti's Herb Salad. It will become a staple in your repertoire as it is in mine.

Ingredients

• 2 cups coriander leaves
• 1 1/4 cups flat-leaf parsley leaves
• 2 cups dill leaves
• 1 1/4 cup basil leaves
• 1 cup mint leaves
• 2 cups rocket
• 1 cup oakleaf lettuce
• 1 cup almond flakes (or natural almonds, roughly chopped), toasted
• ½ cup pepitas, toasted
• 1 tbsp Mingle Whoops We Forgot The Bagel Spicy Edition
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp salt flakes

Instructions

1. Carefully wash and dry all the herbs, rocket and lettuce.
2. Remove the leaves from the stems of the herbs. Place in a large bowl.
3. Roughly tear the lettuce, rocket and basil leaves and add to the herbs.
4. Scatter over the almonds, pepitas and bagel seasoning, and carefully mix by hand.
5. To make the dressing, combine the lemon juice and oil in a jar with a good pinch of salt flakes and shake well.
6. Just before serving, pour over the dressing. Lightly toss and serve immediately.