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Recipe: Green Salad

This beautiful salad greens recipe from our guest food blogger Gabby Trifiletti of @gabbyandthefourseasons proves how you can create absolute mouth watering magic with simple ingredients. The secret of course is bountiful, fresh, organic, seasonal greens. You can't go past them. And topped off with a delicious creamy dressing sprinkled generously with parmesan and you have yourself a picnic winner!
Over to you Gabby.....

"Ciao ragazzi
Serve up this crisp, modern salad, using seasonal greens, and with a fresh, zesty dressing by my son Nic. It is great to take along to a shared table or party in the lead up to Christmas, or on the day itself and the many summer picnic and outdoor lazy days that follow. Thanks Nic, for sharing your special recipe."

- Gabby December 2021

GABBY'S SUMMER SALAD WITH NIC'S DRESSING

Makes: enough as you need

Prep: 15 mins.

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Salad ingredients and method:

Take whatever ‘leaves’ are in season, and that you and your family/friends like to eat and arrange them on a platter.

I choose from:

  • Radicchio
  • Witlof
  • Cos leaves 
  • Spinach leaves 
  • Rocket 
  • Fresh seasonal herbs 

But knock yourself out! It’s your salad – in winter, finely shredded cabbage is on high rotation chez nous – red cabbage, Wombok, Savoy…whichever you like. 

I keep it simple, so would only add some finely shredded purple onion or spring onion, and maybe avocado or cucumber. I agree 100% with Nigella’s edict that green salads should be all green…but if you like other bits and pieces – and other colours and flavours, like shredded carrot, beetroot, cherry tomatoes – go ahead! Just think about the balance of sweet/ sharp, crunchy/ soft etc. A really great salad has a balance of both.

If nuts or seeds are OK in your life, you could also add: toasted almonds, pecans, sunflower seeds. Same with dairy: scatter over some goats cheese, feta, torn fior di latte or vegan ‘cheese’. 

And then pour over the dressing (see below).

Nic’s anchovy salad dressing:

  • 2-3 anchovy fillets
  • 1 egg
  • ½ dill pickle
  • 3 tspns Worcestershire sauce 
  • 3 tspns oyster sauce 
  • 3 tspns lemon juice 
  • 3 tspns apple cider vinegar 
  • 3 tspns Dijon mustard 
  • ½ garlic glove, peeled and crushed 
  • 125ml olive oil 

Method:

Combine all ingredients except the olive oil using a stick blender or small bowl of food processor or ‘Bullet’ style blender, and then slowly drizzle in the oil. Serve on crisp seasonal leaves and herbs, and with a generous amount of freshly grated Parmigiano Reggiano.

Photography by Emma Byrnes

 

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