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Ingredients

Yield: 4 servings

  • 4 cups picked flat-leaf parsley leaves (1 bunch) 
  • 4 cups picked cilantro leaves (1 bunch)
  • 1 cup tender herbs or baby greens, such as tarragon, chervil, or baby lettuces
  • ½ cup fresh mint leaves, torn if large 
  • ½ cup fresh dill sprigs 
  • 1 medium Fresno or other hot red chile, cored, seeded and sliced into very thin rings 
  • 1 lemon, rind removed with a peeler
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste
SaladsKosher for PassoverGluten FreeVegetarianVeganPareveEasyQuickMiddle East

Preparation

Step 1

Wash and thoroughly dry the herbs and greens. Combine them in a large serving bowl with the chile. Finely dice the lemon peel and add it to the greens. Halve the lemon and squeeze one half over the salad. Drizzle the greens with olive oil and season with salt and pepper. Toss the salad ingredients together and adjust the seasoning until the salad is bright and refreshing. 

Ziona, like many Persian cooks, serves platters of raw and loose herbs to pair with many meals. In this recipe, Einat borrows from that idea and creates a fresh herb salad that pairs perfectly with any rich meal.

Excerpted from Shuk by Einat Admony and Janna Gur (Artisan Books). Copyright © 2019.

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