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Green salad with crisp spring onion and verjuice dressing


You'll need

4 spring onion bulbs, trimmed 125 ml (½ cup) olive oil 3 baby cos, tough outer leaves discarded, outer leaves separated, hearts quartered ½ cup (loosely packed) chervil sprigs   Verjuice dressing 30 ml verjuice 20 ml tarragon vinegar

Method

  • 01
  • Thinly slice spring onion horizontally with a mandolin and separate into rings. Heat oil in a small saucepan over medium-high heat until hot. Test oil temperature by dropping a spring onion ring into oil. If it sizzles and rises quickly to the top, the oil is ready. Fry spring onion until light golden and crisp (1-2 minutes), strain through a fine strainer into a heatproof bowl, transfer spring onion rings to absorbent paper to drain, set aside to cool. Reserve 60ml oil for dressing, cool.
  • 02
  • For verjuice dressing, whisk together reserved oil, verjuice and vinegar in a bowl until well combined, season to taste.
  • 03
  • Combine lettuce and chervil in a bowl, drizzle with verjuice dressing and toss to combine. Scatter with spring onion rings and serve immediately with remaining dressing.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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