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
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.