"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."
6cups (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 heartRed wine vinaigrette25 mlred wine vinegar1golden shallot, finely chopped½garlic clove, finely chopped75 mlolive oil
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
To serve, dress the winter leaves in a large
bowl and toss lightly to coat.