Food


etti's salad

If you’re a regular Momfilter reader, you know how into our hearty salads we are. But here’s an aromatic herb salad that is an amazing side.  fantastic accompaniment to a heavy meat meal, or a vegetarian meal that could do with some real aromatics. This is our (my friend Ariel and my) version of the Etti’s Herb Salad from Ottolenghi: The Cookbook, and our friend Ariel turned us onto it. It is so good I can’t stop thinking about it. Granted, you have to have a lot of herbs on hand, but it’s also a forgiving recipe, so if you skip a herbs, it will still turn out. It’s a good salad to have helpers on hand for–since you have to take all of the herbs off of their stems. My daughter and her friend did the bulk of the work. It’s also a great salad because it hold up on day 2, even with it being dressed.

Etti’s Herb Salad, adapted from Ottolenghi: The Cookbook

The recipe says it serves 4, but we found that since it’s such an intense aromatic salad, it actually stretches much further.

Ingredients: (you can also be very approximate with the measurements here–we really winged it here and it worked out…all measurements here are in grams, but it roughly turns out to be a handful of leaves of each, if you don’t feel like measuring out.)

 

35g cilantro leaves

40g flat leaf parsley leaves

20g dill leaves

35g tarragon leaves

30g basil leaves

40g arugula

50g unsalted butter

100g almonds (the recipe says unskinned but we used regular almonds and it was just fine)

1/2 tsp course sea salt

1/2 tsp black pepper

2 tbsp lemon juice

1 tbsp olive oil

Directions:

Take the herb leaves off of their stems (except for the arugula which goes in whole), and wash in a salad spinner. Try to get them as dry as possible.

Heat the butter in a frying pan and add the almonds, salt and pepper—cook for 5-6 minutes over a low to moderate heat until the almonds are golden. Once the almonds are cool enough to handle, chop them roughly.

To assemble the salad, place the herbs and chopped almonds in a large bowl. For the dressing, add the lemon juice and olive oil to the butter in the pan and whisk all together. We kept on seasoning it to taste with salt and pepper and then added it into the salad and tossed gently.

 

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