Make the dressing the day before, if you like. Just cover and keep in the fridge until ready to use.
Together
By Jamie Oliver
Not Too Tricky
serves 8
Recipe From
Ingredients
800g mixed seasonal greens, such as kale, cabbage, chard
4 blackberries
red wine vinegar
extra virgin olive oil
½ tablespoon fennel seeds
Top Tip
Perfect for a sunny gathering, served with Cheese puffs, Tender asparagus, Stuffed salmon, Potato salad, Roasted tomatoes and Wimbledon summer pudding.
Method
- Prep the greens, discarding any tough stalks. In a small jug, fork up the blackberries into a mush, then mix with 2 tablespoons of red wine vinegar and 4 tablespoons of extra virgin olive oil.
- Toast the fennel seeds in a dry frying pan on a medium heat until smelling fantastic, then add to the dressing. Season to perfection, tasting and tweaking.
- Blanch each type of greens in a large pan of boiling water until just tender but still full of life, then drain well and leave until cool enough to handle. Pile the greens in the centre of a clean tea towel, wrap them up, and wring out really well to remove the excess liquid.
- Unwrap and roughly chop the greens, then toss with the dressing until beautifully coated, and serve at room temperature.
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