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We're at a fun intersection, where many herbs and greens are beginning to bolt and set seed, and summer vegetables are either well underway or coming in strong. This dish uses our Breeze N.5 blend to amplify and complement the savory notes of fresh dill and parsley, bringing out the natural sweetness of summer produce.
Combine the vegetables and herbs in a bowl along with a few big pinches of salt and the Breeze N5. Give everything a good toss to mix.
Add the juice of one lemon and a healthy glug of olive oil (I usually use about 1/4 cup).
Toss well to mix again, then taste and adjust the seasonings and salt to your liking.
Leftovers will keep for a few days but will exude quite a bit of liquid. My recommendation is to drain off the liquid and use it in something else like ceviche or a chilled soup, then refresh the salad with a bit of lemon juice and/or some sour cream.
Add a few teaspoons of minced preserved lemon to the salad.
• Chop the vegetables more finely, salt generously, let stand, then squeeze out any excess moisture and combine the solids with strained yogurt, lemon, and olive oil, plus spices of your choice, to create a fresh sauce/dip.
• This salad is also a great base for a pasta salad. Use a rustic shape with a good deal of texture variation like orecchiette. Overcook the pasta by a couple minutes (always do this for pasta salad as the pasta will firm up when chilled). Pre-salt the vegetables as above, but just give them a quick rinse and strain after instead of squeezing. Combine with an equal quantity of cooked pasta, lemon, vinegar, mayonnaise, and olive oil. Chill briefly and serve cool.
Food image and recipe © Christian Leue
Questions? Please email Christian@laboiteny.com