Mixed Leaves with Tarragon Vinaigrette
Photography by Nick Tresidder.
Use a combination of any soft leafed salad greens or herbs such as: baby spinach, mustard leaves, watercress, rocket, red oak leaf, chervil and endive. Also include a sharp flavoured leaf such as radicchio to help cut the richness of the salmon.
INGREDIENTS
11⁄2 tablespoons tarragon vinegar
1⁄2 teaspoon sugar
1 teaspoon tarragon mustard
1 clove garlic, crushed
4 tablespoons extra virgin olive oil
sea salt and freshly ground pepper
METHOD
Whisk the vinegar, sugar, mustard and garlic in a bowl until the sugar dissolves.
Add the oil and whisk again. Season and taste. Toss gently through the salad greens just before serving.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.