serves
8
prep
10 minutes
difficulty
Easy
serves
8
people
preparation
10
minutes
difficulty
Easy
level
Ingredients
- 1 head butter lettuce
- 1 head green oak lettuce
- 1 bunch watercress
- 1 tbsp finely shredded chives
For the dressing
- 1 red eschallot, finely chopped
- ½ lemon, juiced
- 2 tbsp cabernet vinegar
- ½ tsp honey
- Salt and black pepper
- 1 tsp seeded mustard
- 2 tbsp olive oil
- 2 tbsp hazelnut oil
Instructions
- Pick through the salad leaves and trim any browned stalks. Pick just the tender parts of the watercress. Wash well in cold water and place in a salad spinner in the fridge while you prepare the vinaigrette dressing.
- To make the vinaigrette, combine the eschallot with the lemon juice, vinegar and honey in a large non-reactive bowl. Season well with salt and black pepper. Whisk in the mustard, then whisk in the oils a little at a time to create an emulsified vinaigrette.
- Spin the salad leaves and add to the bowl with the vinaigrette. Toss the salad leaves through the vinaigrette with your hands and arrange the leaves on a serving plate. Scatter with the chives to serve.
Try serving this with Adam Liaw's recipes for beef rib bourguignon or boeuf bourguignon blanc.
Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
