serves
4
prep
5 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
difficulty
Easy
level
Stream free On Demand
Episode 8
episode • Guillaume's Paris • travel • 25m
G
episode • Guillaume's Paris • travel • 25m
G
Ingredients
- 1 head green oak
- 1 head baby gem lettuce
- 50 g baby spinach, stalks removed
- ½ small bunch chives
- ¼ small bunch flat-leaf parsley
- 8 basil leaves
- ⅓ cup mint leaves
- 50 ml extra virgin olive oil
- 30 ml good quality red wine vinegar
- salt and black pepper
Instructions
- Pick the lettuce into 5 cm pieces. Using scissors, slice the herbs. Wash the salad leaves and herbs in cold water, place into a salad spinner and spin dry. Place into a large salad bowl.
- Add the olive oil and the vinegar, then season to taste. Toss the leaves to combine with the dressing. Taste, to see if the salad is dressed to your liking, otherwise add more oil and vinegar. Serve immediately.
Sample the delicacies of Paris' arrondissements through the eyes of chef Guillaume Brahimi in .
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.
Stream free On Demand
Episode 8
