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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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.