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Microgreen Salad with Raspberry Vinegar Dressing

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9 December 2020 BY Julie Biuso
SERVES: 8

Micogreen Salad with Raspberry Vinegar Dressing

This salad has a fruity sharp note making it the perfect accompaniment to Roasted Chickens with Ricotta, Ham & Hazelnut Stuffing, and other such rich and elaborate dishes.

Ingredients
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300g (10 oz) leafy salad greens or microgreens with edible flowers 1-2 cups coriander (cilantro) leaves 1 Tbsp raspberry or cider vinegar 4 Tbsp extra virgin olive oil ½ Tbsp creamy Dijonnaise mustard ½ tsp salt, or more if using flaky sea salt Freshly ground black pepper to taste

Method
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1 Wash and dry salad green, flowers and herbs and transfer to plastic bags lined with paper towels. Refrigerate until required. If the leaves are large, tear them into bite-sized pieces just before mixing with the dressing.

2 Mix dressing ingredients together in a large bowl. When the meal is ready, rewhisk dressing, add salad leaves and gently toss together. Serve immediately.

Recipe Notes

On Waiheke Island I use Nikki’s Salad Greens. Nikki’s mesclun mix is spray-free, hand-picked, colourful and fresh. I like a handful or two of coriander (cilantro) added in.

Try watercress, red lettuce and other salad leaves and mint and feathery fennel leaves for a change.

Use raspberry vinegar in the dressing when serving with chicken, duck and turkey, or sizzled haloumi and other such dishes, and switch to cider vinegar when serving with pork.

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Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

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