Sunday, December 9, 2012

Etti’s Herb Salad

I like to use herbs for cooking, but it's not common practice in Chinese dishes.  I remember when my dad stayed with us in the US he complained that I used to many herbs in my cooking. 

This is a really brave recipe; it puts six kinds of herbs together, so I didn't try it until I had tried a lot of other Ottolenghi' s recipes.  In the end,this fresh and healthy salad was worth the extensive preparation work (picking through, washing, and drying the herbs).  

Etti’s Herb Salad
Adapted from Ottolenghi :the cookbook
Serves 4


35g coriander leaves
40g flat leaf parsley leaves
20g dill leaves
35g tarragon leaves
30g basil leaves
40g rocket leaves
50g unsalted butter
100g unskinned almonds
1/2 tsp course sea salt
1/2 tsp black pepper
2 tbsp lemon juice
1 tbsp olive oil


Gently immerse the herbs leaves in cold water, being careful not to bruise them. Drain in a colander and then in a salad spinner (or by spreading them over a dry cloth)

Heat the butter in a frying pan and add the almonds, salt and pepper. Saute for 5-6 minutes over a low to moderate heat until the almonds are golden. Transfer to a colander to drain – making sure that you keep the butter that’s left in the pan. Leave it somewhere warm so as it doesn’t set. Once the almonds are cool enough to touch, chop them roughly.

To assemble the salad, place the herbs in a large bowl. Add the almonds, cooking butter, lemon juice and olive oil. Toss together gently and season to taste before serving.

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