Jamie's Ministry of Food
By Jamie Oliver
About the recipe
This just goes to show that even the simplest green salad can pack a real flavour punch.
Recipe From
4 scallions
½ a cucumber
a handful of fresh basil leaves
½ head Boston or small red leaf lettuce
½ heart of romaine
½ cup sprouted cress or alfalfa
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
½ teaspoon Dijon or English mustard
⅛ teaspoon sea salt
freshly ground black pepper
optional: ½ cup chopped toasted walnuts or your favorite nuts
Anyone can make these salads, just make sure you use a good, sharp chef’s knife and your biggest chopping board – and watch your fingers!
This makes a nice addition to any main dish such as Barbecued chicken, Spaghetti and meatballs or Old-school pork chops with apples.
The only rule I would give you is to always include a couple of handfuls of crunchy lettuce to give your salad a really good texture. Try out different things, and don’t feel obliged to use the same old stuff all the time. Bell peppers, tomatoes, herb sprigs, a peeled and pitted avocado . . . you can get any or all of these into a chopped salad.
Basil works well in this salad, but so do lots of other soft fresh herbs, such as chives, chervil, or mint.
For a bit of extra crunch, simply toast some nuts in a warm pan, but watch them as once they start to go brown they can burn very quickly.
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