Amount Per Serving:
Summer Fresh Salad
I created this recipe several years ago but stands up today. A lot of my dishes incorporate a dressing which lifts the dish - often a herbaceous acidic dressing and this recipe is no different. Use this salad as a framework and embrace your creativity to add whatever ingredients you love or that you have in your fridge.
2 large handfuls mache rosette leaves
6 tomatoes - quartered
1 handful caper berries
3 egg - soft boiled
handful kalamata olive - pitted
1/2 avo (dressing)
1 tsp seeded mustard (dressing)
2 tbs lemon juice (dressing)
6 tbs olive/nut oil (dressing)
1 tbs apple cider vinegar (dressing)
pinch sea salt
- This salad is great for a balmy day. I tend to use which ever leaves are available on the day – from mache rosette, baby kale, rainbow chard or rocket.
- Pop the eggs in a small saucepan and cover with water (just enough to cover the eggs). Put on high heat with the lid on. Once the water starts to boil, remove from the heat and set aside.
- Assemble the salad (leaves, caper berries, olives, anchovies tomatoes) and gently toss to combine the ingredients. Throw the remaining ingredients in the blender to make the dressing.
- Remove the eggs from the water after 6 minutes and peel under cold running water, halve the eggs and place on the salad. Add the dressing to the salad and serve.
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