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Fresh herb salad with seeds

Time 25 minutes
Yields Serves 4
Fresh herb salad with seeds
(Glenn Koenig / Los Angeles Times)
1

In a large bowl, toss together the mint, parsley, cilantro and basil, along with the salad leaves and sliced radishes.

2

Toast the sunflower seeds and sesame seeds separately in a dry frying pan over low heat, stirring frequently until just golden. Mix them together and add three-fourths of the mixture to the salad (save the rest for garnish), and toss to mix.

3

Combine the olive oil, lemon and orange juice, honey, red wine vinegar, salt and pepper in a screw-top jar and shake until smooth. Taste and adjust the seasonings as desired. This makes about one-third cup dressing.

4

Just before serving, transfer the salad to a large platter, sprinkle over the dressing, and garnish with the remaining sunflower and sesame seeds. Serve immediately.


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