“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.”
Ingredients
Red wine vinaigrette
Method
Main
1.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.
2.To serve, dress the winter leaves in a large
bowl and toss lightly to coat.
Drink suggestion by Russ Mills & Amanda Yallop
Notes