VelvetHerb Salad with Lemon
Inspired by techniques from America's Test Kitchen.
Whole parsley and tender herb leaves tossed in a simple lemon and olive oil dressing. Lemon zest brings fragrance without extra sharpness, while a quick toss keeps the leaves light and fresh.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Whisk the dressing. Finely grate the lemon zest, then cut and squeeze the lemon to measure the juice. Put the oil, 0.5 g zest, 15 ml juice and salt in the large bowl. Add the pepper and whisk until the dressing is thoroughly mixed.
- 2
Toss the leaves. Add the parsley and mixed herb leaves to the bowl. Lift and turn gently with the salad servers until all the leaves have a light, even coating of dressing.
- 3
Taste and serve. Taste a dressed leaf and add a small pinch more salt if needed, tossing and tasting again before adding any more. Serve straight away, while the herbs are still fresh and upright.
Storage
Best eaten immediately after dressing. Refrigerate any dressed leftovers in a covered container for up to 1 day; the leaves will soften. Keep washed, thoroughly dried undressed herbs wrapped in a clean towel in a covered container in the fridge for up to 2 days, with the dressing stored separately.
EU nutrition claims
- Low sugars: 0.7 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 44 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
Free sugars: 0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. who.int/publications/i/item/9789241549028
Equipment
- fine grater
- paring knife
- chopping board
- measuring spoons
- large mixing bowl
- whisk
- salad servers
- clean kitchen towel
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 99 kcal |
| Protein | 0.9 g |
| Carbohydrate | 1.7 g |
| of which sugars | 0.3 g |
| of which free sugars | 0.1 g |
| Fat | 10.4 g |
| of which saturates | 1.4 g |
| Fibre | 0.8 g |
| Salt | 0.2 g |
Protein per 100 kcal
0.9 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
