Perfect Green Salad
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Perfect Green Salad
Ingredient
2 baby cos, cut into strips
1 iceberg lettuce, torn into chunks
1 cucumber, cut into half circles with seeds removed
1 avocado, diced into bite sized chunks
150g frozen peas
150g green beans, sliced thin
¾ cup Red Island extra virgin olive oil
¼ cup white wine vinegar or champagne vinegar
1 orange, juiced
1 tbs dijon mustard
½ tbs tarragon leaves, picked
½ tbs black pepper
50g pumpkin seeds, toasted
Sea salt
Method
Bring a pot of well-seasoned water to a rolling boil in a saucepan.
Blanch the peas and beans for 20 then refresh in ice water to stop the cooking.
Combine the olive oil, vinegar, juice, mustard, tarragon and pepper in a jug with a pinch of salt. Blitz until smooth with a stick blender. Taste and adjust seasoning if needed.
Place all the lettuce into iced water for 10 minutes to crisp up. Then drain and spin until the lettuce is dry.
Combine the lettuce, cucumber, avocado, peas and beans in a large bowl. Add the dressing and very gently mix the lettuce through so all the leaves are evenly coated in the dressing.
Serve in a large bowl sprinkled with the toasted pumpkin seeds.
Recipe by Michael Weldon
