Microgreen Salad with Raspberry Vinegar Dressing
Introduction
Serves: 8
Ingredients
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.