‘Don’t underestimate me!’ green salad

‘Serve with a simple green salad’ is probably one of the most throwaway lines in cookery writing. A green salad like this one isn’t just a sidebar of a dish, it’s a proper superstar in its own right. You can create your own favourite green ingredient combo but I love this one of lettuce, fennel, cucumber, celery and lemon-marinated red onion. I’ve even been growing my own salad leaves in an old stone planter this year – totally worth it to have fresh, flavoursome salad whenever you need it! The trick to making a great salad is to make sure that the lettuce leaves are dry and to do as the French do – gently toss the all the ingredients in just the right amount of the dressing immediately before serving. It is a pet hate of mine to be served a pile of undressed leaves on a plate with a bottle of dressing on the side – it’s called a dressing for a reason!

green salad
  • A head of fresh lettuce or salad leaves, washed and thoroughly dried in a salad spinner or a tea towel
  • 1/3rd of a large cucumber, halved, de-seeded and sliced into thin half moons
  • Half a head of fennel, very finely sliced
  • 1 stick of celery, finely sliced
  • 1/2 a red onion, finely sliced and soaked in lemon juice with a pinch of salt for about 30 minutes
  • Dressing: 4 tablespoons of groundnut or light olive oil, 1 tablespoon of white wine vinegar or a flavoured vinegar like tarragon works well, a teaspoon of Dijon or brown French mustard, a pinch of salt and black pepper. This will make more than you need but it stores well in the jar for several days.

To make…

  • Put the dressing ingredients into a small glass jar. Screw the lid on and shake thoroughly until all the ingredients emulsify together. Bingo!
  • Put the lettuce, celery, fennel, cucumber and marinated onion into a deep salad bowl.
  • Add a tablespoon of the dressing and gently toss everything using salad servers or a pair of spoons. Every element should be coated thoroughly with a thin film of dressing – you don’t need to drown it.

Share, follow, like, enjoy!

  • To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website.
  • Follow me on twitter @pigeoncottage,  on Instagram at Pigeon Cottage Kitchen and the Pigeon Cottage Kitchen page on Facebook.
  • Click on the link to get your very own copy of my family recipe book, Whats4teaMum?

About Janet Davies @pigeoncottage

Food lover, author, cook!
This entry was posted in Recipes, Salads and tagged , , , , , , , . Bookmark the permalink.

1 Response to ‘Don’t underestimate me!’ green salad

  1. Pingback: ‘Don’t underestimate me!’ green salad — Pigeon Cottage Kitchen | My Meals are on Wheels

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.