Name: Salad of Fresh Herbs and Greens with Fried Eggplant
Yield: Makes 6 to 8 servings
Ingredients: 1 small shallot, minced; 2 tablespoons Champagne vinegar or fresh lemon juice; 1/4 teaspoon (or more) ground sumac* (optional); 1/4 teaspoon ground cumin; 7 tablespoons (or more) extra-virgin olive oil, divided; 1 1/2 cups (loosely packed) fresh Italian parsley leaves; 1 1/2 cups (loosely packed) arugula, torn if large; 1 cup (loosely packed) small fresh basil leaves; 1 cup (loosely packed) torn fresh sorrel or baby spinach leaves; 1 cup (loosely packed) fresh mint leaves; 1/3 cup (loosely packed) 1-inch pieces fresh chives; 1/3 cup (loosely packed) fresh chervil leaves (optional); 2 10- to 12-ounce eggplants, stems cut off; Coarse kosher salt; Nasturtium blossoms or other edible flowers (optional)

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Salad of Fresh Herbs and Greens with Fried EggplantTina Rupp

Make this Turkish-inspired side dish into a light summer main course by adding grilled shrimp or chicken or by simply sprinkling with goat cheese. What to drink: Assyrtiko (a white varietal from Greece), Pinot Grigio, or Sauvignon Blanc.

Recipe notes

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