1-Getting started with cilantro salad is all about keeping things simple and fun, beginning with prepping your fresh ingredients. First, heat the sunflower oil in a thick-bottomed pan over medium heat until a test shallot bubbles right away, then reduce the heat and cook the sliced shallots slowly for 15 to 20 minutes until they’re deeply golden. Once done, remove from heat, strain the oil into a jar to cool, and let the shallots crisp on a paper towel for that extra crunch.

2-Next, if you’re using asparagus, boil salted water and cook the spears for about 15 seconds until they’re bright green, then quickly transfer them to an ice bath, drain, and set aside. Now, trim any tough stems from the cilantro bunch, wash it well, and dry it thoroughly to keep the flavors bright. Just before serving, whisk together the soy sauce, sugar, sea salt, and 1/4 cup of the cooled shallot oil to make a simple dressing that ties everything together.

3-In a large bowl, combine the cilantro, toasted peanuts, asparagus if you’re adding it, and sesame seeds, then drizzle on half the dressing and toss everything gently but thoroughly. Add more dressing as needed for the perfect coat, and finally, top with extra peanuts, asparagus, and garnish with the crisp shallots and herb flowers if you have them on hand. This salad comes together in about 10 minutes of prep and 20 minutes of cooking, making it ideal for weeknight dinners or quick lunches.

4-Final Touches for Flavor: Once tossed, taste your salad and adjust as you go maybe a bit more salt or a splash of something tangy. It’s best enjoyed fresh, but you can let it sit for a short while to let the flavors mingle. This approach keeps the cilantro’s vibrancy intact, turning a basic salad into something memorable for home cooks and food lovers alike.