Use this recipe as a guide to building a great mixed green salad. Use whatever leaves are best on the day of making and add only enough dressing to coat the leaves lightly. Serve the remaining dressing separately if desired. Experiment with rocket, butterhead, cos, iceberg, witlof, curly endive, frisée, mâche, mizuna, oakleaf, radicchio, watercress…
INGREDIENTS
Flat-Leaf Parsley, Smoked Paprika and Lemon
¼ cup picked flat-leaf parsley leaves
zest 1 lemon
1 tablespoon lemon juice
1 clove garlic, crushed
½ teaspoon smoked paprika
1 teaspoon honey
1 teaspoon Dijon mustard
4 tablespoons olive oil
sea salt and freshly ground pepper
Shallot, Red Wine Vinegar and Grain Mustard
1 tablespoon red wine vinegar
1 clove garlic, crushed
1 teaspoon grain mustard
4 tablespoons olive oil
1 small shallot, very finely chopped
sea salt and freshly ground pepper
Tarragon, Orange and Honey
1 teaspoon finely grated orange zest
2 tablespoons orange juice
1 tablespoon apple cider vinegar
1 teaspoon honey
1 clove garlic, crushed
1 teaspoon finely chopped fresh tarragon
4 tablespoons olive oil
sea salt and freshly ground pepper
METHOD
Flat-Leaf Parsley, Smoked Paprika and Lemon:
Place all the ingredients in a food processor and process until smooth. Season.
Shallot, Red Wine Vinegar and Grain Mustard:
Whisk the vinegar, garlic, mustard and olive oil in a bowl, add the shallot and season.
Tarragon, Orange and Honey:
Whisk all the ingredients in a bowl and season.
Cook’s tip: Use 1 teaspoon of dried tarragon if fresh isn’t available
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.