| Created by | Spinneys |
| Prep time | 20 minutes |
| Serves | 6 |
| Cuisine | Other |
| Special Occasion | Easter |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDF1
Arrange the salad leaves upright on a large platter to resemble a bouquet.
2
For the French Hills dressing, whisk together the lemon juice, olive oil, crème fraîche, mustard, ground anise, thyme, salt and pepper.
3
For the Thai Market dressing, whisk together the chilli, soya sauce, coconut sugar, fish sauce, onion, garlic clove, sunflower oil and lime juice.
4
For the Korean Village dressing, whisk together the kimchi, wakame powder or crushed nori, rice vinegar, ginger, water and sesame seeds.
5
Serve the dressings alongside the salad so guests can dress their leaves as they like.
