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Winter green salad

"This salad is a good foil for rich beef," says Gilmore. "Use any mixture of winter greens - the more you can find, the more interesting the salad."

You'll need

6 cups (loosely packed) mixed green winter leaves, such as young cavolo nero, nasturtium, winter purslane, chicory heart, red-veined dandelion, sorrel, salty ice plant, baby kale, young spinach or cabbage heart   Red wine vinaigrette 25 ml red wine vinegar 1 golden shallot, finely chopped ½ garlic clove, finely chopped 75 ml olive oil


  • 01
  • For red wine vinaigrette, combine vinegar, shallot, garlic and a pinch of salt in a bowl, and set aside to macerate for 30 minutes, then whisk in olive oil and season with a few grinds of black pepper.
  • 02
  • To serve, dress the winter leaves in a large bowl and toss lightly to coat.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jun 2016

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