Mixed Leaves with Tarragon Vinaigrette
Photography 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.
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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.