Recipe from Yotam Ottolenghi and Sami Tamimi
Adapted by Julia Moskin
- Total Time
- 1 hour
- Rating
- 5(455)
- Notes
- Read community notes
In addition to how nice it looks, the beauty of this herb salad is that it can be as sweet or as pungent as you like, served in a big heap as a fresh first course, or a small pile as a refreshing side dish, or as a palate cleanser with a cheese course. It is especially energizing when served alongside heavy winter feasts:The leaf-green herbs, pink peppercorns and buttery golden almonds perk up the browns of roasts and braises. Picking the herbs and cleaning them is a finicky task, but can be done a day or two before. —Julia Moskin
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Ingredients
Yield:6 to 8 servings (can be doubled)
- 2cups cilantro leaves
- 1cup flat-leaf parsley leaves
- 1cup small dill sprigs
- 1cup basil or mint leaves
- 1cup arugula leaves
- 2cups purslane, mâche or hearts of Boston lettuce leaves
- 4tablespoons unsalted butter
- 1cup sliced almonds
- Salt and coarsely ground black pepper
- ¼ teaspoon red chile flakes or ½ teaspoon crushed pink peppercorns (optional)
- 3tablespoons lemon juice, more to taste
- 2tablespoons olive oil, more to taste
For the Loosely Packed Greens
For the Dressing
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
161 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 4 grams protein; 158 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
See AlsoRaw Mince Pies Recipe - Vegan & Gluten-freeMy Five Favorite Sakara Life Breakfast RecipesRoasted Acorn Squash Salad Recipe - Foolproof Living22 Best Vegan Dip Recipes - Karissa's Vegan Kitchen1
Up to a day before serving, wash the herbs and greens: Fill a large bowl or clean sink with plenty of cold water. Immerse the leaves, swish around to loosen any dirt, then gently lift out. Dry in a salad spinner or by spreading them on clean kitchen towels. (If working ahead, refrigerate the dry leaves in sealed plastic bags or containers. Add a paper towel to each bag to absorb excess water.)
Step
2
Melt butter in a frying pan until it sizzles. Add almonds. Sauté over low heat, until the almonds are golden and the butter is browned. Lift out almonds and drain on paper towels, reserving butter. (Butter can be kept for 1 day. Melt and cool again before assembling salad.)
Step
3
When ready to serve, place greens in a large bowl. Add salt, pepper, chile flakes, almonds, cooking butter, lemon juice and olive oil. Toss gently and season to taste, then serve immediately.
Ratings
5
out of 5
455
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Cooking Notes
Margaret
This salad is perfection exactly as written!! Do not add tomatoes, goat cheese or ANYTHING!!!
Jane
Delightful salad by itself or with additions. Sliced fresh tomatoes with this salad piled on top is delicious and pretty. Another time I roasted Muscadine grapes and added them to the salad with a sprinkling of blue cheese.
Elan
Made this for Thanksgiving dinner. I liked it a lot, my family was less happy. It was a good compliment to the heavier food while packed with flavor. Should have cut the recipe in half for our small family. A really nice dinner party salad!
Sara
The person at the herb store said pink peppercorns aren't peppercorns at all, they're related to cashews. So maybe skip those if you're serving someone with a nut allergy.
This salad is great. I took it to a dinner party and everyone raved about it -- which is saying something for a salad. I left out the almonds/butter, since it would be too difficult to do at someone's house, and added crumbled goat cheese instead.
Elan
BTW, with lots left over, I rinsed it off and stored in a container in the 'fridge. It kept well (without the lemon juice) and was fine to eat as salad and on turkey sandwiches for the rest of the weekend: no browning, wilting, etc. Great flavor and sturdier than you might expect.
UWSGrrl
Another yes to the pumpkin seed substitution. I think toasting them would be especially nice.
Annie
I added pomegranate seeds for color and sweet crunch. This salad was a BIG hit.
Anna
This salad is wonderful. It does a bit of prep work for all the herbs, but what a hit.
Cori
I had some doubters but everyone loved this salad. I made the dressing ahead of time (with the butter and all). So fresh and delicious!
Deby
I was asked to bring a salad for a dinner by a friend who is an excellent cook. I am not a great cook, I was very worried. How do you make a salad stand out against a good cook's crown roast?! Well.....look no more!!.THIS IS IT!!. The combination of textures and flavors of the soft greens was so tasty and exciting. The simple dressing is poured in and tossed just before going on the table. I received soooo many compliments . I would eat this salad any day , any time. Definitely a BIG WINNER!!
Allison
Great salad! So refreshing. I used a lot less dressing though. It’s a preference.
Lisa
Delicious! I've made this several times and it's always a winner. I use half the cilantro and twice the parsley. I found it's just as delicious if I forgo the butter and use olive oil instead. Unlike most green salads, leftovers of this keeps well until the next day.
E Lam
refreshing, bright, delicious!so simple yet so flavorful. agree that perfect as is but can also use whatever herbs you like most. wouldn't add any cheese or anything else.One time I forgot the arugula and used little gem lettuce and it was still a crowd pleaser.
mollyharbour
Absolutely divine. The butter makes it a pretty rich salad and I didn’t even add a protein though it would be wonderful alongside just about any protein you choose. I used mint instead of basil and that’s what I’d recommend—both refreshing and filling
meinmunich
Was just wonderful and regretted not making more. Nicely paired with shrimp scampi.
Rebecca
Had a cilantro averse guest, so used all parsley instead of cilantro and parsley. It was pretty tasty and refreshing, but a lot of work.
deby
I am not a Cilantro fan but I know many people really love it. Although the recipe called for cilantro I did not put cilantro into the main dish, instead, I placed a few small bowls of the herbs in the recipe ( including cilantro) next to the salad for individuals wanting more of a particular herb. I also agree with E lam, No cheese. Cheese would ruin the beauty of the simple flavors and light soft texture of the greens.
Cat
Skipped the cilantro because one guest hates it and upped the arugula. I was skeptical until the last minute, but the assembled salad was sooo good.
Cat
Based on what I had, I used parsley, dill, arugula and butter lettuce. I was skeptical until the very last moment, but the salad came together beautifully.
Jen F.
How much, if at all, do you chop up the herbs and lettuce?
deby
I just pulled bite size pieces of the herbs off of their vines. The overall texture was still soft but had a little crunch.
Kristin
I did chop all the herbs, and mixed the dressing ingredients together before adding to the salad. Very tasty and many people at the party asked for the recipe.
Laura Boynton
I really loved this salad - so fresh, bright, light and flavorful! Used the red chile flakes because that's what I had on hand.
Valerie Kenyon Gaffney
Made exactly as written to accompany The Barefoot Contessa’s Gazpacho. A five star recipe.
Melissa
My husband called this "green heaven." It was my first time making it and it is a winner. He tastes cilantro as soap, so I omitted it and kept the rest of the ratios, using butter lettuce in place of purslane. Skipped the butter and toasted the nuts dry, adding a bit of ground thyme, orange juice, and honey to the lemon / olive oil mixture. Divine. Ate it with Alison Roman's slow roasted salmon. Not a drop of salad left between us.
Cori
I had some doubters but everyone loved this salad. I made the dressing ahead of time (with the butter and all). So fresh and delicious!
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