The "naked" One Recipe

Wash all herbs and greens thoroughly. Dry very well using a salad spinner or by laying on paper towels; excess water will dilute the dressing.

Stack and coarsely chop larger herbs (parsley, cilantro) and tear delicate herbs (mint, Thai basil) into bite-sized pieces. Place herbs and optional greens into a large mixing bowl.

Peel the cucumber if desired, halve lengthwise and scoop seeds if watery. Slice thinly into half-moons and add to the bowl.

Thinly slice radishes and scallions on a bias and add to the herb mix.

Add 2 tablespoons fresh lime juice and 1/2 teaspoon kosher salt to the herb mixture and toss gently to begin flavoring while you prepare the rest.

If peanuts are not already roasted, warm a small dry skillet over medium heat and toast peanuts 3–4 minutes, stirring, until fragrant and lightly golden. Remove from heat to cool.

Roughly chop the peanuts with a chef's knife or pulse 1–2 times in a food processor — you want coarse pieces, not a powder.

Heat 1 teaspoon peanut or neutral oil in the same skillet over medium-low. Add the chopped peanuts and toast 1 minute to bloom flavor. Stir in 1 teaspoon light soy, 1 teaspoon brown sugar, 1 teaspoon toasted sesame seeds (if using) and 1/4 teaspoon chili flakes (optional). Cook 30 seconds more until syrupy and fragrant, then transfer to a bowl to cool; the seasoned peanuts will harden slightly as they cool.

In a small jar or bowl, combine 3 tablespoons neutral oil, 1.5 tablespoons rice vinegar, 1 tablespoon fresh lime juice, 1 teaspoon soy sauce, 1 teaspoon honey or maple syrup, 1 teaspoon finely grated fresh ginger, 1/2 teaspoon minced garlic, 1/2 teaspoon sesame oil, 1/4 teaspoon black pepper and 1/4 teaspoon salt.

Whisk vigorously or close the jar and shake until the dressing is emulsified and slightly thickened. Taste and adjust acidity or sweetness — add up to 1 teaspoon more honey or 1/2 tablespoon more lime if desired.

Dress the Salad

Pour about three-quarters of the dressing over the herb salad and toss gently but thoroughly, coating leaves evenly. Reserve the remaining dressing to serve on the side or for guests to add more.

Transfer the tossed herb salad to a serving platter or individual plates. Sprinkle the warm seasoned peanuts evenly over the top so some remain whole and some integrate with the leaves.

Garnish with microgreens or additional torn herbs, a sprinkle of crispy shallots or fried garlic if using, and serve with lime wedges on the side for extra brightness.

Serve immediately so the herbs remain bright and the peanuts stay crunchy. Leftover dressing can be stored refrigerated for up to 3 days; keep peanuts separate to retain crunch.