SALADS

CLASSIC SALAD INGREDIENTS GET A WICKED BOOST OF SWEETNESS AND CARAMELISATION THANKS TO THE EASY ROASTED GARLIC DRESSING

THIS NICOISE SALAD IS DRESSED FOR SUCCESS! EXTEND YOUR REPERTOIRE OF DRESSINGS AND YOU’LL ALWAYS HAVE A TOP-TIER MEAL AT THE READY

NICOISE SALAD

SERVES 4-6

Easy to prepare, we’ve used sashimi-grade tuna in this classic salad, but feel free to use canned tuna instead.

600g desiree potatoes, cut into 3cm chunks
2 gem lettuces, leaves separated
200g green beans, blanched and refreshed, halved lengthways
400g sashimi-grade tuna, cut into
1cm pieces (substitute good-quality canned tuna)
12 marinated white anchovies (boquerones)
300g cherry tomatoes, halved
6 soft-boiled eggs, halved
Chopped chives and chervil sprigs, to serve

HERBY DRESSING

1 garlic clove, crushed
2 tbs red wine vinegar
2 tsp Dijon mustard
2 tbs each finely chopped chervil and tarragon
⅓ cup (80ml) extra virgin olive oil

For the herby dressing, whisk all the ingredients together in a bowl and season to taste.

Place the potato in a saucepan of cold salted water over medium-high heat and bring to the boil. Cook for 15 minutes or until tender, then drain and set aside cool completely.

Toss potatoes with half the dressing. Arrange potatoes, lettuce, beans, tuna, anchovies, tomato and egg on serving plates. Drizzle with the remaining dressing and season well. Top with chives and chervil. Serve immediately.

CHOP CHOP SALAD WITH ROASTED GARLIC DRESSING

SERVES 4

8 rashers streaky bacon
6 chicken thighs
2 heads baby cos lettuce, chopped
1 avocado, flesh chopped
4 cukes (baby cucumbers), sliced
250g punnet baby truss tomatoes, sliced

ROAST GARLIC DRESSING

6 whole⅓ cup (80ml) extra virgin olive oil1 lemon, zested and juiced1 tbs white wine vinegar