Cos heart and cucumber salad with tarragon vinaigrette

AT A GLANCE

  • Serves 8 people

  • 1 clove garlic, finely chopped
  • 1½ tbsp finely chopped French tarragon
  • 1 tbsp Dijon mustard
  • 1 tbsp tarragon vinegar
  • 1 tbsp verjuice
  • 60 ml (¼ cup) olive oil
  • 3 baby cos hearts, cut into wedges
  • 2 Lebanese cucumbers, thinly sliced on a mandolin
  • 2 green onions, thinly sliced diagonally
01   Combine garlic, tarragon, mustard, vinegar, verjuice and olive oil in a screw top jar, season to taste with sea salt and freshly ground black pepper and shake vigorously to combine.
02   Combine lettuce, cucumber and green onions in a bowl, drizzle with dressing and serve immediately.

Recipe:

EMMA KNOWLES

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

FEATURED IN

Apr 2007

Apr 2007

View Full Site