Leafy salad dressed with hazelnut vinaigrette

Leafy salad dressed with hazelnut vinaigrette

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How I cook
Serves
6
Photographer
Jason Lowe

A simply dressed, clean-tasting leafy salad is a lovely palate-cleansing accompaniment to veal and pork meatloaf, as it balances out the more robust dish. A variety of leaves works well here – some bitter, some soft and sweet, with a few herb leaves thrown in too for good measure.

Ingredients

Quantity Ingredient
6 large handfuls assorted salad leaves, such as sorrel, frisée, rocket, purslane, baby spinach and/or chard
handful herb leaves, such as fennel, chervil and/or parsley

Dressing

Quantity Ingredient
11/2 teaspoons dijon mustard
1 tablespoon sherry vinegar
sea salt
freshly ground black pepper
3 tablespoons extra virgin olive oil
2 tablespoons hazelnut oil
squeeze lemon juice, to taste

Method

  1. Rinse the salad and herb leaves in a bowl of cool water, then drain and pat dry – very gently. Place in a bowl, tearing larger leaves such as frisée into smaller pieces.
  2. For the dressing, whisk the mustard and sherry vinegar together in a bowl with a pinch each of salt and pepper. Whisk in the olive oil followed by the hazelnut oil to emulsify, then add a squeeze of lemon juice to taste.
  3. Drizzle the dressing over the salad and toss lightly, using your fingertips. Pile onto a serving plate.
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