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.
1 cup white onion shaved into very thin rings (use a mandoline)
1 teaspoon fine sea salt
2 tablespoons apple cider vinegar
1 qt. packed mixed fresh mint leaves and tender cilantro, dill, and flat-leaf parsley sprigs
1/2 teaspoon sumac*
2 tablespoons extra-virgin olive oil
How to Make It
Put onion in a large bowl and gently toss with salt and vinegar. Let stand about 15 minutes for the texture to soften.
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.