Greens with Summer Vinaigrette


These zesty greens are the perfect accompaniment to a picnic or Summer
roast…

INGREDIENT

  • 2 tbsp Lemon Juice
  • 1 tbsp Honey
  • 2 tsp Dijon Mustard
  • 1 tbsp Sumac Powder
  • 100 ml Olive Oil
  • Salt to taste
  • Crushed Black Pepper to taste

For Berry Mayonnaise

  • 100 gms frozen or fresh Raspberry
  • 2 tbsp Dijon Mustard
  • 200 gms Mayonnaise
  • Crushed Black Pepper to taste
  • 4 tbsp Palm Sugar
  • 2 tsp Chilli Flakes
  • 2 tbsp Malt Vinegar
  • 100 ml Olive Oil
  • 2 tbsp Lemon Juice
  • Salad Leaves
  • 100 gms Iceberg
  • 100 gms Romaine
  • 100 gms Green leafy lettuce
  • 100 gms Raddicho
  • 100 gms Arugula

METHOD

  1. For Sumac Vinaigrette.
  2. Add all ingredients except olive oil and whisk.
  3. Add olive oil drop by drop and keep whisking.
  4. For berry Mayonnaise.
  5. blend everything together and refrigerate.
  6. For Palm Sugar and chilli dressing.
  7. whisk all ingredients together till palm sugar has completely dissolved.
  8. MIx and match leave for each dressing.
  9. Weigh out all the ingredients.
  10. In a large mixing bowl, mix all the ingredients except the olive oil.
  11. Emulsify olive oil (mix the olive oil drop by drop) with rest of the ingredients present in the bowl.
  12. Store in a squeeze bottle or a jar in the refrigerator.
  13. For Berry Mayonnaise.
  14. Blend the raspberries in a mixer grinder.
  15. Mix the blended berry with mayonnaise and Dijon mustard.
  16. Adjust seasonings if required.
  17. Store in a squeeze bottle or a jar in the refrigerator.
  18. For Palm Sugar and Chilli Dressing.
  19. Melt palm sugar with malt vinegar overheat, reduce.
  20. Cool the mixture, add lemon juice and chilli flakes.
  21. In a large mixing bowl, Emulsify olive oil (mix the olive oil drop by drop) with rest of the ingredients present in the bowl.

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