Cilantro-and-Mint Salad

Name: Cilantro-and-Mint Salad
Total time: 15 min
Ingredients: 2 cups cilantro leaves; 1 cup flat-leaf parsley leaves; 1 cup mint leaves; 1 cup arugula leaves; 2 cups mâche or other soft lettuce leaves; Kosher salt and freshly ground black pepper; 1/2 teaspoon red-pepper flakes; 3 tablespoons lime juice, or to taste; 2 tablespoons olive oil, or to taste

5.0

(114)

cooking.nytimes.com

Your recipes

Total: 15 minutes

Servings: 7

Cost: $2.26 /serving

Author : Sam Sifton

arugula cilantro mint

Ingredients

Remove All · Remove Spices · Remove Staples

2 cups cilantro leaves1 cup flat-leaf parsley leaves1 cup mint leaves1 cup arugula leaves2 cups mâche or other soft lettuce leavesKosher salt and freshly ground black pepper1/2 teaspoon red-pepper flakes3 tablespoons lime juice, or to taste2 tablespoons olive oil, or to taste

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Wash the herbs and greens. Fill a large bowl or clean sink with cold water, and add the leaves. Swish them around to loosen dirt, then gently lift out and dry in a salad spinner or on clean kitchen towels. (You can do this up to a day ahead, refrigerating the dry leaves in sealed plastic bags or containers with a paper towel to absorb excess water.)

Step 2

When ready to serve, whisk together the salt, pepper, red-pepper flakes, lime juice and olive oil in a small bowl, then check the seasonings. Put the leaves in a large bowl, drizzle the dressing over them and toss gently to coat. Serve immediately.