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Green salad with crisp spring onion and verjuice dressing

Australian Gourmet Traveller recipe for green salad with crisp spring onion and verjuice dressing.

By Emma Knowles & Lisa Featherby
  • 10 mins preparation
  • 5 mins cooking
  • Serves 8
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Green salad with crisp spring onion and verjuice dressing


  • 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


  • 1
    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.
  • 2
    For verjuice dressing, whisk together reserved oil, verjuice and vinegar in a bowl until well combined, season to taste.
  • 3
    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.
  • Author: Emma Knowles & Lisa Featherby