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
—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
—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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