Serves: 4 – 6
Doesn’t any lunch – pasta, BBQ, seafood – just say its Saturday when there is a big green salad on the table?! It says pour a glass of wine, grab a piece of bread and relax.
This is my go-to green salad. It is a Valli Little recipe and you can of course adjust the dressing with say Dijon mustard or maybe some diced shallots.
1 small frisee lettuce (curly endive)
2 baby cos lettuce
2 cups wild rocket leaves
1 handful chervil sprigs (Harris Farm your best bet)
2 handfuls of baby green beans, blanched for 1 – 2 minutes in boiling water
Bunch of chives
1/3 c white wine
¼ c lemon juice
1 tsp honey
¾ c extra virgin olive oil
- Remove the outer leaves from the frisee and cos. Wash the inner leaves with the rocket and dry in a salad spinner or with paper towel.
- Pick the chervil leaves and place in a serving bowl with the lettuce and the beans. Hold the chives over the bowl and using kitchen scissors, finely snip half the chives into the bowl.
- In a separate bowl, whisk the wine, lemon juice and honey and season with salt and pepper. Slowly whisk in the oil until you have an emulsified dressing. Toss the salad and dressing together, then garnish with the remaining (long) chives and serve.