Drying your greens not only extends their life, but also ensures that the dressing has something to stick to. For years I avoided owning a salad spinner, but I can honestly say it’s one of the most used pieces of equipment in my kitchen!
Ingredients 10
Salad
1 head butter lettuce, washed, dried, torn into bite-sized pieces
1 avocado, ripe, sliced
Handful pepitas, toasted
Handful sesame seeds, toasted
Basic Balsamic Dressing
1⁄4 cup balsamic vinegar
1 French shallot, very finely diced
1⁄2 cup extra-virgin olive oil
1 tbsp Dijon mustard
1 tsp maple syrup
1 tsp salt flakes
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Method 4
Put the and very finely diced in a jar and set aside for 5–15 minutes to mellow its raw, sharp taste. Add the , , , and , screw on the lid and shake until well combined.
Wash, dry and spin the , then tear into bite-sized pieces.
Put the in a large bowl, toss in the and place in a serving dish.
Top with sliced and a sprinkle of , then scatter the toasted seeds over the top, and serve.
