Serves 4 as a side
½-inch piece of ginger, peeled and chopped
½ an Indian green chile
3 tablespoons canola oil
2 tablespoons lemon juice
1/3 teaspoon ground cumin
1/3 teaspoon salt
¼ teaspoon ground black pepper
2/3 cup loosely packed cilantro, chopped
1 cup loosely packed fresh mint leaves, chopped
1 cup fresh dill leaves, chopped
4 cups loosely packed mixed leaves (e.g. lamb’s lettuce, baby chard, and spinach)
4 tablespoons walnuts, chopped
6 tablespoons cream cheese, such as Philadelphia
First make the dressing. Use a mortar and pestle to pound the ginger and green chile until they disintegrate. Add the oil, lemon juice, cumin, salt, and black pepper, and mix well.
Place the herbs and leaves in a serving bowl, scatter over the walnuts, and dot teaspoon-sized balls of cheese around the salad. Just before serving, toss through the dressing.
