Summer Leafy Salad with Salsa Verde Dressing

Name: Summer Leafy Salad with Salsa Verde Dressing
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: International
Ingredients: 4 tbsp chopped mixed herbs (parsley, chives, mint, thyme); 2 tsp (12g) capers, chopped; 3 tbsp extra virgin olive oil; 3 tbsp white wine vinegar; 110g bag Baby Leaf Salad; 25g toasted flaked almonds; 200g frozen peas, defrosted; 1 (100g) large carrot, grated; ½ (120g) whole round lettuce, roughly shredded; 4 large eggs, poached

Over a year ago 1,347 views

Cook: 10 mins

Serves: 4

Main Course

Ingredients

4 tbsp chopped mixed herbs (parsley, chives, mint, thyme)
2 tsp (12g) capers, chopped
3 tbsp extra virgin olive oil
3 tbsp white wine vinegar
110g bag Baby Leaf Salad
25g toasted flaked almonds
200g frozen peas, defrosted
1 (100g) large carrot, grated
½ (120g) whole round lettuce, roughly shredded
4 large eggs, poached

Accompaniment

Description

A zingy crisp salad to bring a taste of summer all year round.

Method

1
To make the dressing, mix the herbs, capers, oil and vinegar together and season. Toss half the dressing into the baby leaf salad with the almonds and place on the base of 4 serving plates.

Mix together the peas, carrot and round lettuce then toss in the remaining dressing. Place a pile on top of the baby leaf salad and top with a poached egg. Serve immediately.

Chef's Tips

Try replacing the Baby Leaf Salad and round lettuce with Bistro Salad and cos lettuce. Try serving without the egg for a great side salad at barbecues.