Jamie Oliver

Salad wedges with buttermilk dressing

Salad wedges with buttermilk dressing

Serves 8
Cooks In20 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    206
    10%
  • Fat
    10.5g
    15%
  • Saturates
    1.2g
    6%
  • Protein
    5.7g
    11%
  • Carbs
    19.9g
    8%
  • Sugars
    19.2g
    21%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Georgina Hayden

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Ingredients

  • 75 g almonds
  • 1 handful of mixed seeds
  • 125 g sugar
  • 1 iceberg lettuce
  • 4 endives
  • 150 ml buttermilk
  • 2 lemons
  • extra virgin olive oil
  • 1 bunch of fresh chives
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Jamie Magazine
Recipe From

Jamie Magazine

By Georgina Hayden

Save money on a subscription to Jamie Magazine!

Share this Recipe

Tap For Ingredients

Method

  1. Place a non-stick frying pan on a medium heat and dry-toast the almonds until golden, then add the seeds.
  2. Sprinkle in the sugar, a generous pinch of sea salt and gently caramelise until all the sugar has dissolved. Don’t stir, or it will form large crystals.
  3. Gently swirl the pan until you have a gorgeous golden caramel, then poor the mixture onto a greaseproof-lined tray. Leave to one side to cool.
  4. Cut the lettuces and endives into large wedges, through the stem so that they stay in one piece. Rinse, if needed, and dry with kitchen paper.
  5. Arrange them on a serving platter and leave to one side.
  6. Make the dressing by spooning the buttermilk into a jam jar, season well and grate in the lemon zest. Squeeze in the juice from 1 lemon and add a couple of spoonfuls of oil. Shake the dressing to mix well and set aside.
  7. In a pestle and mortar, crush the caramelised nuts and seeds so you have fine bits and chunky pieces.
  8. Drizzle the buttermilk dressing over the salad wedges. Finely chop and scatter over the chives along with the crushed nuts and seeds.

Tip

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Nutrition per serving
  • Calories
    206
    10%
  • Fat
    10.5g
    15%
  • Saturates
    1.2g
    6%
  • Protein
    5.7g
    11%
  • Carbs
    19.9g
    8%
  • Sugars
    19.2g
    21%

Of an adult's reference intake