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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.