Garden Salad recipe


Serves 4
Preparation time 10 minutes

1/2 cucumber
250 g (8 oz) cherry tomatoes
250 g (8 oz) baby leaf mix, such as mizuna, baby chard, lollo rosso, purslane and oak-leaf lettuce
1 avocado
50 g (2 oz) pitted black olives

Dressing
1 teaspoon Dijon mustard
2 tablespoons cider vinegar
3 tablespoons olive oil
salt and pepper

Peel and slice the cucumber and halve the tomatoes.
Mix the salad leaves with the cucumber and tomatoes
in a large salad bowl. Stone and peel the avocado, cut
the flesh into dice and add to the bowl with the olives.

Make the dressing by whisking together the mustard,
vinegar and oil. Season to taste with salt and pepper.

Pour
the dressing over the salad, toss carefully to
combine and serve.

For garden salad with grilled chicken, mix together
the grated rind of 1 lemon, 1 tablespoon chopped
parsley, 1 crushed garlic clove, 2 tablespoons olive
oil and salt and pepper. Coat 2 chicken breasts, each
about 125 g (4 oz), in the mixture and place on a foil
lined baking sheet. Cook under a preheated hot grill
for 3-4 minutes on each side until cooked through.
Slice the chicken breasts and arrange neatly on top of
the garden salad.

Green Salad recipe


Serves 4-6
Preparation time 5 minutes

400 g (13 oz) mixed baby leaves and herbs, such as watercress, frisee (curly-leaved endive), rocket, tatsoi or spinach, chives, parsley and chervil
Dressing
1 teaspoon Dijon mustard
2 tablespoons chardonnay
vinegar
4 tablespoons olive oil salt and pepper

Make the dressing by whisking together the mustard, vinegar and oil. Season to taste with salt and pepper.

Put the mixed leaves into a large salad bowl. Carefully toss the leaves and herbs with the dressing to combine and serve immediately.

For green salad with crusted goats' cheese, mix
together 75 g(3 oz) breadcrumbs, 20 g . (3/4 OZ) crushed hazelnuts; 2 tablespoons chopped parsley and t crushed garlic clove. Season to taste with salt and 'pepper. Cut 100 g ( 3 1/2 oz) goats` cheese into rounds, dip them in flour, then in Lightly, beaten egg, then in the breadcrumb mixture. Heat 2 tablespoons vegetable oil in a large frying pan o er a medium heat and fry be cheese slices for 3 minutes on each side until golden and crispy, Drain on kitchen paper and serve with the green salad as above.