A mixed green salad tossed in white wine dressing demonstrates the charm of the fresh and simple in food.
50 people made this
1/2 cup dry white wine
1 teaspoon lemon juice
1 clove garlic, peeled and thinly sliced
1 golden shallot, peeled and finely chopped
Pinch each of salt and caster sugar
For the Mixed Green Salad
1/2 crisp lettuce, such as iceberg, washed and dried
1/2 cos lettuce, washed and dried
4 sticks celery, trimmed and thinly sliced
1/2 bunch rocket, washed and drained (optional)
1 ripe avocado, halved, stoned, peeled and sliced
1 small cucumber, peeled, halved, seeded and sliced
3–4 tablespoons olive oil
Freshly ground black pepper
Directions Preparation:25min › Ready in:25min
Make the dressing the day before serving. Put all the ingredients in a plastic container or a clean screwtop jar, cover with a tight-ﬁtting lid and shake well. Refrigerate until required.
Next day, tear the lettuce leaves in small pieces and put in a salad bowl. Add the celery, rocket leaves, avocado and cucumber slices. Pour the olive oil over the greens, season to taste with the pepper and toss well. Shake the dressing well just before straining it over the salad. Toss once more and serve.