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Everyday Green Salad
Is there anything better than a giant pile of greens? This is such a refreshing thing to eat that goes well with just about everything. You can mix up the greens depending on what you have at hand, and the time of year.
Prep Time
10 mins
Serves
4–6
Salads & Sides
Vegan
Vegetarian
Quick & Easy
Special Occasions
Italian
Ingredients
SALAD
2 heads soft lettuce, baby cos, baby romaine, little gem, or green oak are delicious
1/2 head radicchio, or 1 large Belgian endive
a large handful of rocket, tough stems removed
flaky sea salt, to taste
a few edible flowers, to garnish (optional)
SHALLOT VINAIGRETTE
1 small shallot, very finely diced
1/4 cup extra-virgin olive oil
1 tbsp red wine vinegar, or sherry vinegar
1 tsp Dijon mustard
1 tsp wholegrain mustard
1/2 tsp honey, or maple syrup
1/4 tsp flaky sea salt
freshly ground black pepper, to taste
Method
First make the dressing. Place all the ingredients in a large jar and shake to combine.
To prepare the salad, trim the tough bases from the greens to release the leaves, discarding any that are bruised or wilted.
Gently tear any larger leaves in half lengthways.
Place leaves in a big bowl of iced water and soak for at least 10 minutes and up to 1 hour to allow them to crisp up.
Remove the greens from water, shake off excess water, then pat dry with a towel.
When you’re ready to serve, place half of your greens in a large serving bowl, gently spoon over some of the dressing and sprinkle with some flaky sea salt.
Pile on the remaining leaves, followed by more dressing and a little more salt.
Garnish with edible flowers, if using. Serve immediately.
NOTE
We can’t live without this fabulous dressing. We often make it in bulk as it keeps for over a week in the fridge and works with any kind of salad.
