Mixed Herb Salad with Purple Basil

Turkish roadside can be charmingly different to the carbon-copy fast food outlets gracing the roadways of the West. Often, they are just Mom and Pop outfits serving up simple fare local to their region. Menus may not exist. Instead, you just ask the father what he is serving today, and negotiate a price. And that’s how I discovered this salad.

Unusually for a roadside joint, this salad was more than a simple mix of backyard garden veges. Served as a humble side to a main meal of fish, I rather thought the bold mix of contrasting flavours stole the show. See what you think.

Mixed Herb Salad with Purple Basil

Karışık Otlu Salatası

2 leaves red cabbage, shredded

1 lemon, juiced

½ carrot, peeled and grated

3 leaves frilly-leaved lettuce, torn

1 cucumber, halved lengthwise, deseeded, and chopped on the diagonal

1 ½ tomato, diced (or 8-10 cherry tomatoes, quarterd)

3 sprigs dill, fronds picked and stems discarded

5 sprigs parsley, leaves picked

2 sprigs purple basil, leaves picked

Dressing:

1 tsp lemon juice

1 tsp balsamic vinegar or cherry vinegar

1 tbsp olive oil

½ tsp honey

Place shredded red cabbage leaves in a small bowl, add half of the lemon juice and allow to stand while preparing the rest of ingredients.

Place all other ingredients in a salad bowl and toss well.

Mix the dressing ingredients in a bowl together and stir until the honey is completely dissolved.

When ready to serve, drain the red cabbage leaves and toss through the rest of the salad. Toss the dressing through sparingly - you don’t want to overdress the salad and have it come out greasy.

Serve immediately.