
Paradise salad

Photo by Annabel Langbein Media
52
Reduce last-minute stress by doing as much as you can in advance. Wash and dry the lettuce for this pretty, fresh salad and pop it in a sealed container or bag in the fridge. You can also make the dressing in advance ready for a speedy assembly.
For the salad
3 | Baby cos lettuce |
2 bunches | Asparagus |
6 | Radishes |
2 large | Avocados, just ripe, flesh only, cut into chunks |
2 Tbsp | Microgreens, or chopped chives or spring onions |
For the mustard vinaigrette
2 Tbsp | White wine vinegar |
1 Tbsp | Lemon juice |
1 tsp | Dijon mustard |
1 tsp | Runny honey |
¼ cup | Extra virgin olive oil, good quality |
1 pinch | Salt and freshly ground black pepper, to taste |
Directions
- To make the Mustard Vinaigrette, combine vinegar, lemon juice, mustard and honey in a small jar and shake to break up mustard. Add oil, salt and pepper and shake to emulsify.
- The dressing can be made up to a week in advance and chilled until needed. Bring back to room temperature and shake well before serving.
- Separate lettuce leaves and cut the larger ones in half. Drop asparagus into a pot of boiling salted water and cook just until the water comes back to a boil (about 2 minutes). Drain well and cool immediately in iced water to preserve colour. Drain again. Slice radishes very thinly with a mandolin or a vegetable peeler.
- When ready to serve, arrange lettuce leaves on a platter and toss with a little dressing. Scatter asparagus, radishes, avocado and microgreens or chives or spring onions over the top. Drizzle with remaining dressing and serve immediately.
More recipes from Annabel's Christmas menu
http://www.bite.co.nz/recipe/15051/Paradise-salad/
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