Etti's Herb Salad

Adapted from Ottolenghi THE COOKBOOK

serves 6

2 cups cilantro leaves

1 1/4 cups flat-leaf parsley leaves
2 cups dill leaves
1 cup tarragon leaves
1 1/4 cups basil leaves
2 cups arugula leaves
3 1/2 Tablespoon unsalted butter
heaping 1 cup whole unskinned almonds
1/2 teaspoon coarse sea salt
1/2 teaspoon freshly ground black pepper
2 Tablespoon lemon juice
1 Tablespoon olive oil

Method:

1. Gently immerse the herb leaves in cold water, be careful not to bruise them.  Drain in colander, then dry in a salad spinner or spreading them out on a clean kitchen towel.
2. Heat butter in a frying pan, add almonds, salt, and pepper.  Saute for 5 to 6 minutes over low to medium heat, until almonds are golden.  Reserve the butter left in pan.  Once the almonds cooled, coarsely chop them.
3.  Assemble the salad: Place the herbs in a large bowl, add almonds, cooking butter, lemon juice, and olive oil.  Toss gently and season to taste.  Serve immediately.

Notes:

• This salad is VERY labor intensive, BUT it is worth every minute. =)
• We like to use Earth Balance Vegan Butter.
• Marques de Valdueza Extra Virgin Olive Oil is perfect.