Honey Salad

Ingredients

Core butterhead
Red chicory/Red leaf
Baby Batavia
Carrots – shredded
Arugula/Rocket
Watercress

Dressing:

2 cloves Garlic – finely chopped
2 Shallots – finely chopped
10g fresh Basil – finely chopped
1/2 tsp Sugar
4 tsp Lemon juice
1 tbsp Balsamic vinegar
1 tsp dijon Mustard
80ml Olive oil

Method

Clean salad leaves and chil in the fridge.

Mix all dressing ingredients and blend well until becomes creamy.

Toss in the greens and serve immediately.


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