By Julia Moskin
Yield: 6 to 8 servings (can be doubled) Time: 1 hour
Ingredients:
Greens (lightly packed measurement):
2 cups cilantro leaves
1 cup flat-leaf parsley leaves
1 cup small dill sprigs
1 cup mint leaves
1 cup arugula leaves
2 cups butter lettuce leaves
Dressing:
4 tablespoons organic butter
1 cup sliced almonds
Salt and coarsely ground black pepper
1⁄4 teaspoon red chile flakes
3 tablespoons lemon juice, more to taste
2 tablespoons olive oil, more to taste
Preparation:
Step 1
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.)
Step 2
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.)
Step 3
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. Adapted from “Ottolenghi: The Cookbook”
