Chef Andrew Francisco's Herb Salad

YIELD 4 servings

INGREDIENTS

Herb Salad
Small romaine heart, 1 (thinly sliced crosswise)
Small carrots, 3 (peeled, halved lengthwise and thinly sliced crosswise)
Celery stalk, 1 (halved lengthwise and thinly sliced on a bias)
plus  2 tablespoons celery leaves (roughly chopped)
Scallions, 2 (trimmed and thinly sliced on a bias)
Small red bell pepper, ½ (thinly sliced lengthwise)
English cucumber, ¼ (peeled, sliced into 1-inch segments,
sliced lengthwise into thin planks and then stacked and sliced lengthwise into matchsticks)
Cilantro leaves, ½ cup (roughly chopped)
Flat-leaf parsley leaves, ½ cup (roughly chopped)
Mint leaves, 5 (roughly chopped)
Limes, 1 (halved)
Kosher salt
Freshly ground black pepper
Canola or olive oil, 1½ tablespoons

DIRECTIONS

1. Make the herb salad: In a large bowl, toss together the:

• Sliced romaine heart
• Sliced carrots
• Sliced celery and chopped celery leaves
• Sliced scallions
• Sliced red bell pepper
• Cucumber matchsticks
• Chopped cilantro
• Chopped parsley
• Chopped mint

Squeeze over the salad the:

• Juice from the lime halves

Season with:

• Kosher salt
• Freshly ground black pepper
• Extra-virgin olive oil

Toss to combine. Cover the bowl with plastic wrap and refrigerate.