- 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.
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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.
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