Best 5 Leafy Herb Salad Recipes
Calling all leafy green enthusiasts! Get ready to embark on a culinary adventure with our tantalizing collection of leafy herb salads. From the classic and refreshing parsley salad, to the zesty cilantro salad with a kick of lime, and the aromatic basil salad bursting with summer flavors, our recipes cater to every palate.
Dive into the vibrant world of parsley salads with our classic parsley salad recipe. This simple yet flavorful dish combines fresh parsley, crisp cucumber, juicy tomatoes, and a zesty lemon-based dressing, creating a refreshing side dish that complements any meal.
For a tangy twist, try our cilantro salad with lime. This salad bursts with citrusy goodness, thanks to the combination of fresh cilantro, juicy oranges, red onions, and a tangy lime dressing. Its vibrant colors and bold flavors make it a perfect choice for a light lunch or as a side dish for grilled meats.
Transport yourself to the Mediterranean with our aromatic basil salad. The sweet and savory notes of basil leaves, combined with ripe tomatoes, creamy mozzarella cheese, and a balsamic vinaigrette, create a symphony of flavors that will tantalize your taste buds. This salad is not only delicious but also visually stunning, making it a perfect centerpiece for your next gathering.
LEAFY HERB SALAD
This salad is ideal for Thanksgiving or other huge, rich meals, something to nibble on between bites of sour cream potatoes and buttered stuffing. It's more of an idea than a recipe, so feel free to riff on the greens and herbs involved. It should have about a 1:1 ratio of salad greens to herbs, and be very lemony, with plenty of salt.
Provided by Alison Roman
Categories dinner, lunch, quick, salads and dressings, side dish
Time 5m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Combine greens in a large bowl, along with parsley, cilantro and chives. Add mint or dill leaves, if you have them on hand. (It's fine if you don't, but the more the merrier.)
- Zest lemon over the greens, then halve and squeeze lemon juice all over everything. Season with flaky salt and plenty of freshly ground black pepper, and finish with a good drizzle of olive oil. The salad should be lightly oiled, and heavy on the flaky salt and lemon juice.
SOFT HERB SALAD
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.
Provided by Julia Moskin
Categories salads and dressings, appetizer, side dish
Time 1h
Yield 6 to 8 servings (can be doubled)
Number Of Ingredients 12
Steps:
- 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.)
- 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.)
- 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.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 10 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 157 milligrams, Sugar 1 gram, TransFat 0 grams
HERB SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed. With the machine running, gradually add the olive oil until the dressing is smooth and creamy. Set aside.
- In a large bowl combine the herbs, arugula, and fennel. Season with salt and freshly ground black pepper. Toss the salad with enough dressing to coat. Sprinkle with edible flowers and serve.
HOT HERB & LEAF SALAD
My own recipe which can be altered to suit availability of seasonal herbs & leaf veg. Have served this as a Salad course, vegetable course and, as a snack with crusty bread or a baked potato. Choose 4 or more leaf type to make a good handful.
Provided by Freddy in Episkopi
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat two thirds of the oil in non-stick pan.
- Carefully stir the diced aubergine around the pan until the oil has been absorbed and diced pieces browning.
- Remove the pan from the heat and quickly stir in the diced tomato.
- Return pan to the heat, add remaining oil and all the leaf.
- Stir ingredients until the Green leaf has completely darkened in colour.
- Serve and eat whilst hot.
Nutrition Facts : Calories 559.7, Fat 54.7, SaturatedFat 7.6, Sodium 11.1, Carbohydrate 19.2, Fiber 10.4, Sugar 8.8, Protein 3.6
ALL-STAR HERB SALAD
Steps:
- In a large, shallow salad bowl, whisk together the vinegars and salt. Whisk in the oil and pepper. Taste for seasoning. Add all the herb leaves and toss to evenly coat the greens with the dressing. Taste for seasoning. Serve in small portions as an accompaniment to roast chicken or grilled or poached fish.
- Variation:
- The dressed salad can also be placed-open-face-sandwich fashion-on top of grilled bread that has brushed with olive oil.
Tips:
- Choose fresh, tender leaves: Wilted or bruised leaves will not make a good salad. Look for leaves that are brightly colored and free of blemishes.
- Wash the leaves thoroughly: This will remove any dirt or debris. Be sure to dry the leaves thoroughly before adding them to the salad, as excess water will dilute the dressing.
- Use a variety of leaves: This will give your salad more flavor and texture. Some good choices include arugula, basil, cilantro, kale, lettuce, mint, parsley, and spinach.
- Add other ingredients to your salad: This could include vegetables, fruits, nuts, seeds, or cheese. Be creative and experiment with different combinations.
- Make a simple dressing: A simple vinaigrette made with olive oil, vinegar, and salt and pepper is all you need to dress your salad. You can also add other ingredients to your dressing, such as herbs, spices, or honey.
- Toss the salad gently: This will help to distribute the dressing evenly. Be careful not to over-toss the salad, as this can bruise the leaves.
- Serve immediately: Leafy herb salads are best enjoyed fresh. If you need to make the salad ahead of time, store it in the refrigerator and dress it just before serving.
Conclusion:
Leafy herb salads are a delicious and healthy way to enjoy the flavors of fresh herbs. They are easy to make and can be customized to your own taste. With a little creativity, you can create a leafy herb salad that is both beautiful and delicious.
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