Mixed Leaves with Tarragon Vinaigrette
Photography by Nick Tresidder.
Use a combination of any soft leafed salad greens or herbs such as: baby spinach, mustard leaves, watercress, rocket, red oak leaf, chervil and endive. Also include a sharp flavoured leaf such as radicchio to help cut the richness of the salmon.
INGREDIENTS
11⁄2 tablespoons tarragon vinegar
1⁄2 teaspoon sugar
1 teaspoon tarragon mustard
1 clove garlic, crushed
4 tablespoons extra virgin olive oil
sea salt and freshly ground pepper
METHOD
Whisk the vinegar, sugar, mustard and garlic in a bowl until the sugar dissolves.
Add the oil and whisk again. Season and taste. Toss gently through the salad greens just before serving.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!