Image via NYTimes
I made this very delightful salad with the last of the Katchkie Farm herbs harvested on an extremely warm New Year's Eve. The bright herbs are great with subtly decadent fried almond slivers, and a touch of red chile flakes makes this sing. You can use whatever soft herbs and greens you have on hand; this recipe is just a guideline!
For the salad:
2 cups cilantro leaves
2 cups flat-leaf parsley leaves
1/2 cup mint leaves
3 cups greens: you can use arugula, mesclun, spinach, purslane, kale...
For the dressing:
4 tablespoons unsalted butter or butter alternative
1 cup slivered almonds
Salt and coarsley ground black pepper
1/4 teaspoon red chile flakes
3 tablespoons lemon juice
1. Fill a large bowl with plenty of cold water. Immerse the leaves, swish around to loosen any dirt, then gently lift out. Do this as many times as necessary until the water is clean. Dry thoroughly in a salad spinner.
2. Melt butter in a frying pan until it sizzles. Add almonds. Saute over low heat, until the almonds are golden and the butter is browned. Lift out almonds and drain on paper towels, reserving butter.
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.