Mixed Herb Salad Recipe

Name: Mixed Herb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts (8 cups) field greens, including stalks [This makes about 1.5 cups cooked greens, just enough for a side dish for 4 people; I will double or triple next time, to feed more people or have l…; 1 or 2 small dried red chili peppers [I used two chile de arbol]; Salt; 10-12 cloves garlic; 1 cup chopped parsley; 1 cup chopped cilantro; Salad or olive oil; 1/4 lb. cured black olives [I used about a half cup combo of cured black and kalamata]; 2 teaspoons paprika; 2 teaspoons ground cumin; Juice of 2 lemons; Lemon wedges

Servings: persons

2 quarts (8 cups) field greens, including stalks [This makes about 1.5 cups cooked greens, just enough for a side dish for 4 people; I will double or triple next time, to feed more people or have leftovers.]
1 or 2 small dried red chili peppers [I used two chile de arbol]
Salt
10-12 cloves garlic
1 cup chopped parsley
1 cup chopped cilantro
Salad or olive oil
1/4 lb. cured black olives [I used about a half cup combo of cured black and kalamata]
2 teaspoons paprika
2 teaspoons ground cumin
Juice of 2 lemons
Lemon wedges

1
1. Wash the greens. Drain and cut small. Fill the bottom of a steamer with water and bring to a boil. [I used one of those fanned steamers, set over a couple of inches of water.] Add the greens and steam, covered, for 30 minutes. Remove from the heat and allow to cool, uncovered. When cool enough to handle, squeeze out as much moisture as possible.
2
2. Pound the chili pepper in a mortar with 1 teaspoon salt and the garlic. Gradually add the chopped parsley and cilantro and continue pounding until it becomes a paste. [I suppose you could use a small processor.]
3
3. Heat 3 tablespoons oil in a casserole or pan and slowly cook the olives with the paprika and cumin 2 to 3 minutes. Add the herb paste and the lemon juice, cover, and cook 5 minutes. Pour in 1/2 cup oil, add the greens and cook together, stirring frequently, for 20 minutes, or until all the moisture has evaporated and the mixture is very thick. Salt to taste. Serve with lemon wedges.
4
Note: This is very good with an extra dribble of Harissa Sauce, or Harissa mixed with some Greek-style yogurt.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 quarts (8 cups) field greens, including stalks [This makes about 1.5 cups cooked greens, just enough for a side dish for 4 people; I will double or triple next time, to feed more people or have leftovers.], 1 or 2 small dried red chili peppers [I used two chile de arbol], Salt, 10-12 cloves garlic, and more.

Yes, Mixed Herb Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mixed Herb Salad

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