Herb Salad is a light salad using mixed herb leaves with a simple dressing. Quick and easy, it pairs well with chicken, fish and steak.
Small mixing bowl
- 2 cups mixed herbs Note 1
- ½ cup capers drained, not rinsed and reserve 1 teaspoon of liquid
- ½ cup shaved parmesan cheese Note 2
- ¼ cup white wine vinegar
- 1 teaspoon caper brine Note 3
- ½ teaspoon salt
- ½ teaspoon pepper
Use kitchen scissors and a bowl and go through and snip the leaves from the stems of the herbs (Note 4)
Add herb leaves, capers and shaved parmesan cheese to a mixing bowl and use a soft stirrer to combine.
Add the caper brine, salt and pepper to the white white vinegar, stir or whisk to combine
Plate the salad, then when ready to serve, drizzle with the dressing
- Note 1 I use a combination of basil, parsley and flat leaf parsley, sometimes coriander. I do this as I find those herbs are the easiest to grow and cultivate. That way it also saves money as you can eat from your garden instead of the shops all the time!
- Note 2 The type of cheese to use is the shaved (ie flaky) type, not the finely grated type.
- Note 3 This is simply the liquid that the capers have sat in, in their bottle. I find it cuts through the flavour of the white wine vinegar and adds a subtle but present caper flavour to the dish even whilst a mouthful doesn't include a bursting caper.
- Note 4 This process will take you longer than you think, however, it is worth it. For this recipe we don't want to stems as their texture is not palatable. For some recipes ie when blitzing, it is fine to use them. However we are wanting mouthfuls of pure bliss including a soft texture. We get this from the leaves of the herbs but not from the stems. Discard the stems at the end of this process.
Calories: 68kcal | Carbohydrates: 4g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 1115mg | Potassium: 196mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2656IU | Vitamin C: 41mg | Calcium: 200mg | Iron: 2mg