It’s not just cilantro-and-mint salad, of course. There is parsley as well, and also arugula and baby lettuce: a jumble of herbs and soft greens lightly dressed with lime juice and oil. It’s a terrific salad to serve as a foil to spicy food, or to sprinkle on a taco as kind of green-ish version of pico de gallo.
- Serves: 6 persons
- 2cups cilantro leaves
- 1cup flat-leaf parsley leaves
- 1cup mint leaves
- 1cup arugula leaves
- 2cups mâche or other soft lettuce leaves
- Kosher salt and freshly ground black pepper
- ½teaspoon red-pepper flakes
- 3tablespoons lime juice, or to taste
- 2tablespoons olive oil, or to taste
Step 1Wash the herbs and greens. Fill a large bowl or clean sink with cold water, and add the leaves. Swish them around to loosen dirt, then gently lift out and dry in a salad spinner or on clean kitchen towels. (You can do this up to a day ahead, refrigerating the dry leaves in sealed plastic bags or containers with a paper towel to absorb excess water.)
Step 2When ready to serve, whisk together the salt, pepper, red-pepper flakes, lime juice and olive oil in a small bowl, then check the seasonings. Put the leaves in a large bowl, drizzle the dressing over them and toss gently to coat. Serve immediately.