Photo: Thomas J. Story
The bright, robust flavors in this all-herb salad are so refreshing with a rich steak or salmon, you may never go back to lettuce. The recipe comes from Matthew Dillon of Bar Sajor restaurant in Seattle.
Serves 6 (makes 6 cups)
1. Put onion in a large bowl and gently toss with salt and vinegar. Let stand about 15 minutes for the texture to soften.
2. Add herbs and sumac to onion and toss gently. Drizzle with oil and toss again until evenly coated.
*Find sumac, a ground dried berry, in the spice aisle and at worldspice.com.