fresh herb salad

This Herb Salad is so easy to make and absolutely bursting with flavor!  Use whatever herbs you love and have on hand!

Herb Salad

lettuce (mixed)

arugula (or other green)

herbs (fresh, use less

recipe lemon vinaigrette

Wash and dry herbs and lettuce.

Tear into bite sized pieces.

Toss with lemon vinaigrette (or your favorite vinaigrette.)

https://embed.mediavine.com/videos/b59td4tokjqwgni9ybql

This herb salad is so easy and delicious!  Turn an ordinary salad into an extraordinary salad with some fresh herbs!  So flavorful!

This herby, fragrant, beloved Thai salad (larb, laab, larb, laap) is great served on its own, or with other Thai dishes. You can serve it in lettuce wraps, in the traditional way with sticky rice, or over Jasmine rice with a fried egg on top.This is a dish that is best made to taste. Start with the measurements below but adjust as you go. Add more fish sauce, more lime juice, more herbs, or more red pepper flakes to suit your tastes.Want to adjust the servings in this recipe to make more or less? Just click on the number next to “servings” and you can easily scale the recipe.

Thai Minced Chicken Salad (Larb Gai)

lb Ground Chicken

Shallots

tsp Fish Sauce

Lime

tsp Dried Red Pepper Flakes

Lemongrass,

Kaffir lime leaves, stems discarded, very thinly sliced ((optional))

Tbsp Toasted Rice Powder

Heat a wok (or large skillet) over medium heat.

Add chicken and soy sauce to the heated wok (there is no need to add any oil for cooking the chicken). Saute chicken, breaking it apart as it cooks, until cooked all the way through, 8 to 10 minutes.

Turn the heat off under the chicken. Drain any excess liquid out of the pan.

While the chicken is still warm, stir in the shallots.

Set chicken aside and allow it to cool for about 5 minutes.

After chicken has cooled, stir in fish sauce, lime juice, dried red pepper flakes, lemongrass, kaffir lime leaves, fresh herbs, and toasted rice powder.

This is a classic French Leaf Salad you&#39;ll find in bistros all across France, known for the use of lots of fresh herbs with a simple dressing. Light and clean, intended to be served alongside rich foods like Quiche Lorraine, Beef bourguignon and Coq au Vin that French food is known for. Though French, it will suit any Western food - and beyond!Use this recipe as more of a guide rather than exact recipe to be followed. Switch the leafy greens, use herbs you enjoy, crack open a jar of something pickled. Just make sure to use LOTS of fresh herbs!

French Bistro Salad

baby cos/romaine lettuce

tarragon leaves

chives (,

parsley leaves

walnuts

eschalots ((aka French onion, US: shallots), finely sliced)

wine vinegar

tbsp white sugar

lemon juice

tbsp extra virgin olive oil

salt and pepper

Quick Pickled Eschalots: Stir sugar in vinegar until dissolved. Stir in eschalots, then leave for 30 minutes until it becomes floppy and turns pink. Drain.

Dressing: Shake Dressing in a jar.

Assemble: Pile lettuce on a platter (flatter better than deep bowl). Drizzle with about 1/2 the Dressing then toss gently with your hands. Scatter over fresh herbs, pickled eschalots and walnuts. Drizzle lightly with more Dressing. Serve immediately!

Nam Khao, a traditional Laotian crispy rice salad, combines crispy rice, fresh herbs, and a tangy dressing, offering a delightful blend of textures and flavors. It's perfect as a light meal or a side dish.

Crispy Rice Salad

cucumber (diced)

cilantro (chopped)

mint (chopped)

shallots onions

chili (optional, finely chopped)

30 grams crushed peanuts

rice (370 grams)

red curry paste

salt

ginger (minced)

garlic (minced)

soy sauce

lemon

brown sugar

chili crisp (optional)

water (if needed, to thin the dressing)

Preheat

In a large bowl, mix the cooked rice with red curry paste, oil, and salt until well combined.

Spread

Spread the rice mixture evenly on a baking sheet lined with parchment paper.

Bake

Bake for 20-25 minutes, stirring halfway through, until the rice becomes crispy and golden.

cool

Remove from the oven and let it cool slightly.

Prepare

combine

In a large bowl, combine the cucumber, cilantro, mint, shallots/onions, chili (if using), and crushed peanuts.

Oven Method:

whisk

In a small bowl, whisk together the ginger, garlic, soy sauce, lemon juice, brown sugar, oil, and chili crisp (if using).

hin it out

If the dressing is too thick, add 1-2 tablespoons of water to thin it out to your desired consistency.

Make the Dressing:

Add the crispy rice

Add the crispy rice to the salad bowl with the vegetables and peanuts.

Pour the dressing

Pour the dressing over the salad and toss well to combine.

Serve

Assemble the Salad:

Der Salat ist sehr lecker, crunchy und erfrischend gewesen. Meine Mädels haben ihn sehr gelobt. 
Habe noch Tomate und Avocado mit hineingeschnitten. War sehr passend für einen warmen Sommerabend. Danke dir!
Britta🎈

Top 4 fresh herb salad recipes from across the web

The most viewed fresh herb salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Herb Salad

Thai Minced Chicken Salad (Larb Gai...

French Bistro Salad

Crispy Rice Salad

Top 4 fresh herb salad recipes from across the web

The most viewed fresh herb salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Herb Salad

Thai Minced Chicken Salad (Larb Gai...

French Bistro Salad

Crispy Rice Salad

The most viewed fresh herb salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine