serves
4
prep
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
difficulty
Easy
level
Stream free On Demand
Signature Salad
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 1 head iceberg lettuce
- 1 head green oak lettuce
- 1 head baby cos lettuce
- 1 tsp fish sauce (optional)
- ¼ cup pickled onions, finely chopped
- 4 large dill pickles, finely sliced lengthways (with any sides finely chopped)
- 2 tbsp baby capers, roughly chopped, plus 1 tbsp extra to serve
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp sherry vinegar
- ½ lemon, juiced
- 1 tbsp finely chopped chives, plus extra to serve
- ¼ cup chervil sprigs, plus extra to serve
- 2 tbsp finely shredded dill, plus extra to serve
- extra virgin olive oil, to drizzle
- 80 g thinly sliced smoked salmon (optional)
Instructions
- Separate the lettuce leaves, wash and spin dry.
- In a bowl, combine the fish sauce (if using), chopped pickled onions, chopped dill pickles (not the slices), capers, mayonnaise, sour cream, sherry vinegar, lemon juice and herbs. Drizzle with a little olive oil. Stir to combine. Check the seasoning and add a little pickling liquid from the onions if desired.
- Toss the lettuce leaves in the dressing and placd the leaves in layers on a serving plate, alternating different types of leaves and adding a little sliced pickle, smoked salmon if using, and the extra herbs. Drizzle with a little extra olive oil and finish with a little salt and pepper.
Photography by Kitti Gould.
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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.
Stream free On Demand
Signature Salad
