sabzi khordan chopped salad

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For the salad:

  • Outer leaves from 1 medium head romaine [225g leaves], coarsely chopped
  • 1 small bunch watercress [40g], torn
  • Leaves and tender stems from 1 small bunch cilantro [40g leaves]
  • Leaves from 1 very small bunch parsley [20g leaves]
  • Leaves from 1 very small bunch basil [20g leaves]
  • 1 very small bunch chives [20g], coarsely chopped
  • 1 large green onion [20g], thinly sliced
  • 4 or 5 radishes, thinly sliced [60g]
  • 6 small tomatoes [175g]
  • ⅔ cup crumbled feta [90g] (omit or replace with vegan feta to make vegan)
  • ½ cup coarsely chopped walnuts [50g]

For the dressing:

  • ¼ cup [55g] extra virgin olive oil
  • 2 teaspoons [15g] honey
  • 1 tablespoon [15g] red wine vinegar
  • 1 tablespoon [15g] water
  • 1 teaspoon [5g] dijon mustard
  • 1 medium clove garlic, crushed through a press
  • ½ teaspoon [3g] salt



Tips for storage: Store your herbs properly for a long shelf life—basil and chives will last for a few days, parsley and cilantro will last for more like a week or two. You can also store greens this way, which will last for about 3 to 7 days. Whole romaine leaves will last longer—if their stems oxidize a little, just trim the brown bit away.

If you want to make this salad ahead of guests, store the lettuce and herbs in one container, the toppings in another, and the dressing in another. Dress the lettuce at herbs at the last moment, then top with the rest of the toppings, and drizzle with more dressing.

If you don’t want to eat the whole salad at once, store the lettuce/herbs in one container, toppings in another, and dressing in another, and assemble smaller portions as needed.