Salata Khadra Bil Aashaab – Herb Salad Recipe

RatingDifficultyBeginner

This flavorful fresh herb salad is incredibly simple to make. To create a delightful and delicious salad, use herbs from your garden or the store.

Yields1 Serving
Prep Time15 minsCook Time10 minsTotal Time25 mins
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  cup Purslane (leaves, 'Baqleh' in Arabic)
  cup Rocca (leaves, 'Jarjeer' in Arabic)
 ¼ cup Parsley (leaves)
  cup Coriander (leaves)
  cup Mint (leaves)
  cup Thyme (leaves, ‘Zaatar’ in Arabic)
 ½ cup Lettuce (chopped)
 ½ Spring onions
FOR THE DRESSING
 ¼ Garlic cloves
 ¼ tsp Salt
  tsp Black pepper
 ¾ tbsp Olive oil
 ¾ tbsp Lemon juice
  tbsp Red vinegar
 ¼ tbsp Honey
FOR GARNISH
 ¼ tbsp Pine seeds (fried)


1

Fry the crushed garlic in the olive oil until golden and keep stirring so it doesn’t burn. Once done, set the garlic aside to cool in the olive oil. Tip: Remove the pan from the heat just before the garlic is done. When you set it aside to cool, the oil will still be hot so the garlic will continue to cook just a little bit more.

2

In a bowl, put together the remaining ingredients for the dressing. Add the garlic and olive oil you used for frying, but make sure it has cooled down first. Then mix everything together well.

3

Put all the vegetables in a serving bowl and top with fried pine seeds if you like. Before serving, add the dressing and mix well.

Ingredients

  cup Purslane (leaves, 'Baqleh' in Arabic)
  cup Rocca (leaves, 'Jarjeer' in Arabic)
 ¼ cup Parsley (leaves)
  cup Coriander (leaves)
  cup Mint (leaves)
  cup Thyme (leaves, ‘Zaatar’ in Arabic)
 ½ cup Lettuce (chopped)
 ½ Spring onions
FOR THE DRESSING
 ¼ Garlic cloves
 ¼ tsp Salt
  tsp Black pepper
 ¾ tbsp Olive oil
 ¾ tbsp Lemon juice
  tbsp Red vinegar
 ¼ tbsp Honey
FOR GARNISH
 ¼ tbsp Pine seeds (fried)

Directions

1

Fry the crushed garlic in the olive oil until golden and keep stirring so it doesn’t burn. Once done, set the garlic aside to cool in the olive oil. Tip: Remove the pan from the heat just before the garlic is done. When you set it aside to cool, the oil will still be hot so the garlic will continue to cook just a little bit more.

2

In a bowl, put together the remaining ingredients for the dressing. Add the garlic and olive oil you used for frying, but make sure it has cooled down first. Then mix everything together well.

3

Put all the vegetables in a serving bowl and top with fried pine seeds if you like. Before serving, add the dressing and mix well.

Salata Khadra Bil Aashaab – Herb Salad Recipe

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