Chef's Recipes

Winter green salad

This simple winter salad compliments a rich beef meal, like a wagyu or well-marbeled Angus rump.

By Peter Gilmore
  • 15 mins preparation
  • Serves 8
  • Print
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."


  • 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


  • 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