Best 4 Fragrant Mixed Herb And Flatbread Salad Domaaj Recipes

Fragrant Mixed Herb and Flatbread Salad (Domaaj) image

Provided by Yasmin Khan

Yield Serves 4 as a starter

Number Of Ingredients 13

4-5 pieces Persian flatbread (or toasted tortillas or pitta bread)
½ cup walnuts, roughly chopped
Scant cup feta, crumbled
I small bunch mint, roughly chopped
1 small bunch basil, roughly chopped
1 small bunch tarragon, roughly chopped
3 tbsp. pomegranate seeds, to garnish
For the dressing:
2 tbsp. balsamic vinegar
3 tbsp. extra-virgin olive oil
¼ tsp. golpar (optional)
½ tsp. sea salt
½ tsp. black pepper

Steps:

Using a pair of scissors, cut the flatbread into small jagged pieces and place them in a large bowl.
Toast the walnuts in a small pan over a medium heat for 2 minutes. Add them to the bowl, along with the crumbled cheese and chopped herbs.
To make the dressing, whisk the balsamic vinegar, olive oil and golpar (if you are using it) with the salt and pepper. Drizzle the dressing over the salad and then get your hands in there, giving the whole thing a good stir to evenly distribute it.
Leave the salad for 10 minutes for the flavors to soak into the bread, then taste and adjust the seasoning. Garnish with a generous sprinkling of pomegranate seeds just before serving.

Herb Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 13

1/4 cup white wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
1 bunch flat-leaf parsley, stemmed (about 3 cups)
1 bunch fresh basil, stemmed (about 3 cups)
1 bunch fresh chives, chopped
1 bunch fresh tarragon, stemmed (about 1/2 cup)
1 cup arugula leaves
1 fennel bulb, halved, cored, and thinly sliced
Edible flowers, for garnish

Steps:

In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed. With the machine running, gradually add the olive oil until the dressing is smooth and creamy. Set aside.
In a large bowl combine the herbs, arugula, and fennel. Season with salt and freshly ground black pepper. Toss the salad with enough dressing to coat. Sprinkle with edible flowers and serve.

Mixed Grain and Herb Salad image

Provided by Martha Stewart

Number Of Ingredients 4

2 cups mixed cooked grains, such as bulgur, quinoa, brown rice, and farro
1/2 cup finely chopped mixed fresh herbs, such as dill, parsley, cilantro, and chives
2 teaspoons extra-virgin olive oil
Coarse salt and ground pepper

Steps:

In a medium bowl, toss together mixed cooked grains, mixed fresh herbs, and olive oil. Season with salt and pepper.

Nutrition Facts : Calories 129 g, Fat 4 g, Fiber 2 g, Protein 3 g

Mixed Herb Salad Dressing image

Provided by Taste of Home

Categories Lunch

Time 5m

Yield 2/3 cup.

Number Of Ingredients 7

6 tablespoons white wine vinegar
6 tablespoons canola oil
2 tablespoons finely chopped onion
1 teaspoon salt
1/2 teaspoon each minced chives, chervil and tarragon
1/2 teaspoon dill weed
Assorted salad greens