Winter green salad

AT A GLANCE

  • Serves 8 people

"This salad is a good foil for rich beef," says Gilmore. "Use any mixture of winter greens - the more you can find, the more interesting the salad."

  • 6 cups (loosely packed) mixed green winter leaves, such as young cavolo nero, nasturtium, winter purslane, chicory heart, red-veined dandelion, sorrel, salty ice plant, baby kale, young spinach or cabbage heart
  •  
  • Red wine vinaigrette
  • 25 ml red wine vinegar
  • 1 golden shallot, finely chopped
  • ½ garlic clove, finely chopped
  • 75 ml olive oil
01   For red wine vinaigrette, combine vinegar, shallot, garlic and a pinch of salt in a bowl, and set aside to macerate for 30 minutes, then whisk in olive oil and season with a few grinds of black pepper.
02   To serve, dress the winter leaves in a large bowl and toss lightly to coat.

Topics:

MODERN AUSTRALIAN, SYDNEY, WINTER, RECIPES, SIDE DISH

Recipe:

PETER GILMORE

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY

FEATURED IN

Jun 2016

Jun 2016

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