Return to listing

Chunky Green Salad

This is a simple salad of leaves with a bit of bite to them.

 
 

This recipe is taken from How to Cook Book Three.

Method

First of all, tear the lettuce and chicory leaves and place them in a large serving bowl, along with the rocket and watercress. Now scatter in the cucumber and spring onions and toss well. Next, make the vinaigrette. Begin by crushing the salt quite coarsely with a pestle and mortar, and then add the garlic. As you begin to crush it and it comes into contact with the salt, it will quickly break down into a purée. Next, add the mustard powder and really work it in, giving it about 20 seconds of circular movements to get it thoroughly blended. After that, add some freshly milled black pepper. Now add the vinegars and work these in in the same way. Then add the oil, switch to a small whisk and give everything a really good whisking. as for the potato salad, above. Just before serving, whisk the dressing again, add half of it to the salad leaves and toss them, then add the remaining dressing and toss again, so that everything gets a good coating. Serve immediately.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


No recipes relate to this.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Feuille de brick
15 Sep 2014 16:15
Coffee Break Salt and Pepper Mills
16 Sep 2014 16:46
Food and travel Short break ideas
13 Jul 2014 08:31
Ingredients Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
Can Anyone Help? Kenwood chef and kneading dough
16 Sep 2014 23:53
Books Cookery books
02 Sep 2014 00:03
Equipment Delia Online Salt and Pepper mills
05 Sep 2014 12:30
Gardening Indian Summer
12 Sep 2014 00:01
 
NetObserver
CMS solutions by REDtechnology.com