Mixed Salad Vinaigrette Recipe
Ingredients
| Radishes | 1 Bunch (100gm) | |
| Courgettes - 225 grams/8 ounces/1/2 lb, trimmed | ||
| Tomatoes - 350 grams/12 ounces/3/4 lb, quartered and cored | ||
| Red and Green Pepper - 1 each, sliced | ||
| Black Olives OR Stuffed Olives- 25-50 grams/1-2 ounce/1/3 cup | ||
| Crisp Lettuce Leaves - few, washed and drained | ||
| Wine vinegar | 2/3 Tablespoon (FOR FRESH HERB DRESSING:) | |
| Olive Oil - 150 ml/1/4 pint/2/3 cup | ||
| Garlic | 1 Clove (5gm) (FOR FRESH HERB DRESSING:) | |
| French mustard | 1 Teaspoon (FOR FRESH HERB DRESSING:) | |
| Shallot | 1 (FOR FRESH HERB DRESSING:) | |
| Basil, Tarragon, Chervil, Chives OR Spring Onion Tops and Parsley - 1/2 teaspoon each, finely chopped | ||
| Salt | 1 To taste (FOR FRESH HERB DRESSING:) | |
| Ground pepper | 1 To taste (FOR FRESH HERB DRESSING:) | |
Directions
MAKING
1. Make flower petals out of radishes using a sharp knife and leave it in iced water refrigerator for 2 hours.
2. In boiling salted water cook the courgettes for 7-10 minutes until just tender and refresh in cold water and cut into slices.
3. In a bowl add courgettes, tomatoes, peppers, olives and drained radishes.
4. In a scre tight jar put all dressing ingredients with seasoning to taste and shake well.
SERVING
5. Pour the dressing on top, toss and serve on lettuce leaves.
1. Make flower petals out of radishes using a sharp knife and leave it in iced water refrigerator for 2 hours.
2. In boiling salted water cook the courgettes for 7-10 minutes until just tender and refresh in cold water and cut into slices.
3. In a bowl add courgettes, tomatoes, peppers, olives and drained radishes.
4. In a scre tight jar put all dressing ingredients with seasoning to taste and shake well.
SERVING
5. Pour the dressing on top, toss and serve on lettuce leaves.
Chef
