We love this salad because it’s so close to basic but it’s really not. It’s light, fresh, gorgeous, and refreshing and goes great with heavier dishes or served in between courses. It’s really herby and green with a great crunch so it makes you feel light and healthy (even if you’re not). There are a lot of different herbs here, some you may not have heard of. If you don’t like one of them or can’t find one, just substitute your favorite herb instead. To wash the herbs, we recommend delicately triple washing with a fruit and vegetable wash and completely drying in a salad spinner. Lightly dress immediately before serving and toss gently with your fingers as the herbs are very delicate.
Store the herbs the same way you would store flowers (but in the fridge) to keep them fresh longer.
The nut mixture can be made three days in advance. It is not recommended to prepare the herbs in advance.
- Cook Time
- Prep Time
- 1¼ cup fresh herbs, torn (a mixture of dill, parsley, tarragon, chives, and mint is our favorite)
- ¾ cup nuts and seeds (a mixture of sesame seeds, sliced almonds, sunflower seeds, and pistachios)
- 1 teaspoon cumin seeds
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sugar
- ¼ teaspoon kosher salt
- ¼ teaspoon cardamom
- 2 tablespoons Parmesan, thinly sliced in long strips with a peeler
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Kosher salt and freshly ground black pepper, to taste
Preheat oven to 350°F.
1. Put the herbs in a bowl.
2. Place nuts and seeds on a baking tray and toast at 350°F for 8 minutes.
3. While nuts and seeds are toasting, combine evoo, sugar, salt, and cardamom together.
4. After 6 minutes, remove from oven and pour oil mixture over nuts and seeds.
5. Return to oven for 2 more minutes. Remove from oven and allow to cool.
6. Use a peeler to shave Parmesan cheese over the salad.
7. Immediately before serving, drizzle evoo and vinegar over herbs. Top it with seed and nut mixture and season with salt and pepper to taste.