Simple garden salad with delicious sour cream and mustard dressing.
Serves: 4-6
INGREDIENTS
a selection of lettuce leaves
2 spring onions, thinly sliced
1 avocado, sliced
3 eggs, hardboiled, peeled and quartered
Dressing
3 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic, crushed
2 teaspoons Dijon mustard
½ teaspoon dried tarragon
2 tablespoons sour cream
sea salt and freshly ground pepper
METHOD
Dressing: Place all the ingredients in a food processor and process until smooth. Season.
To assemble: Arrange all the salad ingredients in a shallow bowl and drizzle with some of the dressing. Serve the remaining dressing separately.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.