Jamie Oliver

Simple green side salad

With creamy homemade French dressing

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Simple green side salad

Serves 2
Cooks In10 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    59
    3%
  • Fat
    3.4g
    5%
  • Saturates
    0.5g
    3%
  • Protein
    3.5g
    8%
  • Carbs
    3.6g
    1%
  • Sugar
    2.8g
    3%
  • Salt
    0.21g
    4%
  • Fibre
    3.6g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Cook with Jamie
Recipe From

Cook with Jamie

Nutrition per serving
  • Calories
    59
    3%
  • Fat
    3.4g
    5%
  • Saturates
    0.5g
    3%
  • Protein
    3.5g
    8%
  • Carbs
    3.6g
    1%
  • Sugar
    2.8g
    3%
  • Salt
    0.21g
    4%
  • Fibre
    3.6g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • ½ bulb fennel
  • 1 handful rocket
  • 1 handful dandelion , leaves
  • 1 handful watercress
  • 1 handful baby chard
  • 4 spears asparagus
  • 1 handful fresh chervil or parsley leaves
  • 1 lemon oil or creamy French dressing
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Method

Trim the fennel bulb, reserving the herby tops, and finely slice it. Wash and dry your rocket, dandelion, watercress and baby chard leaves. Snap the woody ends off the asparagus spears (they will break naturally at exactly the right point) and discard them. Holding the base of the asparagus, finely slice each spear with a speed peeler into thin slivers.

Put the asparagus shavings in a bowl with the sliced fennel, the reserved fennel tops and all the salad leaves and herbs. Add some of your favourite dressing and toss together well so everything gets coated – that’s it; fancy but easy! Here is the recipe for creamy French dressing.

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