Nat and I have both come to understand the importance of a green salad to accompany so many of the mains we plate.
Because a brilliant green salad, clarifies; it mops up and gives you time to talk about the main; it refreshes and brings the end to the savoury part of the meal.‘
It’s the time where the big wines are poured.
And the addition of caramelised pancetta and fennel in this Giant De Laurentiis salad is genius.
Though if its green leaves you need. And the wonderful freshness of herbs. And a vinaigrette.
I commend to you the best.
1 heads of radicchio, leaves separated, washed and dried
2 heads of baby cos lettuce, leaves separated, washed and dried
2 heads of witlof, leaves separated, washed and dried
8 sprigs of watercress, tough stalks removed
6 chives, cut into 2.5cm lengths
Large handful of coriander leaves
Handful of dill fronds
Handful of tarragon leaves
Handful of chervil leaves
Sea salt and freshly ground pepper
For the Palm Sugar Vinaigrette
3 tbsp grated palm sugar
2 tsp sherry vinegar
2 coriander roots
1 garlic clove, peeled
5 tsp red wine vinegar
1/3 c extra virgin olive oil
2 tbsp chopped coriander leaves
- To make the palm sugar vinaigrette, put the palm sugar into a small pan and heat until melted and caramelised. Add the sherry vinegar and let it cook for 2 minutes. Remove from the heat and cool.
- Using a mortar and pestle, crush the coriander roots and garlic with 1 tsp of salt until you have a fine paste, then add the cooked sugar mixture. Whisk in the olive oil and coriander.
- To serve, put all the leaves and herbs into a large bowl. Pour over the dressing band toss very gently. Season, arrange on four plates and serve immediately.