Use this recipe as a guide to building a great mixed green salad. Use whatever leaves are best on the day of making and add only enough dressing to coat the leaves lightly. Serve the remaining dressing separately if desired. Experiment with rocket, butterhead, cos, iceberg, witlof, curly endive, frisée, mâche, mizuna, oakleaf, radicchio, watercress…
INGREDIENTS
Flat-Leaf Parsley, Smoked Paprika and Lemon
¼ cup picked flat-leaf parsley leaves
zest 1 lemon
1 tablespoon lemon juice
1 clove garlic, crushed
½ teaspoon smoked paprika
1 teaspoon honey
1 teaspoon Dijon mustard
4 tablespoons olive oil
sea salt and freshly ground pepper
Shallot, Red Wine Vinegar and Grain Mustard
1 tablespoon red wine vinegar
1 clove garlic, crushed
1 teaspoon grain mustard
4 tablespoons olive oil
1 small shallot, very finely chopped
sea salt and freshly ground pepper
Tarragon, Orange and Honey
1 teaspoon finely grated orange zest
2 tablespoons orange juice
1 tablespoon apple cider vinegar
1 teaspoon honey
1 clove garlic, crushed
1 teaspoon finely chopped fresh tarragon
4 tablespoons olive oil
sea salt and freshly ground pepper
METHOD
Flat-Leaf Parsley, Smoked Paprika and Lemon:
Place all the ingredients in a food processor and process until smooth. Season.
Shallot, Red Wine Vinegar and Grain Mustard:
Whisk the vinegar, garlic, mustard and olive oil in a bowl, add the shallot and season.
Tarragon, Orange and Honey:
Whisk all the ingredients in a bowl and season.
Cook’s tip: Use 1 teaspoon of dried tarragon if fresh isn’t available
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!