Ingredients
- Butter lettuce 1
- Lollo rosso 1
- Mizuna 1 bunch
- Young spinach leaves A handful
- Radicchio 1
- Chives 1 bunch
- Parsley 1 bunch
- Lemon 15ml juice
- Spinneysfood Mediterranean Extra Virgin Olive Oil 15ml
- Crème fraîche 1 tbsp
- Wholegrain mustard ½ tsp
- Ground anise A pinch
- Thyme A pinch
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper To taste, freshly ground
- Fresh chilli 1, finely chopped
- Light soya sauce 1 tbsp
- Coconut sugar ½ tsp
- Fish sauce 1 tsp
- Spring onion 1, sliced
- Garlic 1 clove, finely chopped
- Spinneysfood Sunflower Oil 2 tbsp
- Lime ½, juice
- Kimchi 100g
- Wakame powder or crushed nori ½ tsp
- Rice vinegar 1 tbsp
- Ginger 1 thumb, grated
- Water 2 tsp
- Sesame seeds 1 tsp
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Salad bouquets with three dressings
Other 20 Mins Prep
- Arrange the salad leaves upright on a large platter to resemble a bouquet.
- For the French Hills dressing, whisk together the lemon juice, olive oil, crème fraîche, mustard, ground anise, thyme, salt and pepper.
- For the Thai Market dressing, whisk together the chilli, soya sauce, coconut sugar, fish sauce, onion, garlic clove, sunflower oil and lime juice.
- For the Korean Village dressing, whisk together the kimchi, wakame powder or crushed nori, rice vinegar, ginger, water and sesame seeds.
- Serve the dressings alongside the salad so guests can dress their leaves as they like.