Spring salad

Spring salad

Ilkbahar salatasi

By
From
Turkish Meze
Serves
4
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
1 baby cos lettuce
2 vine-ripened tomatoes
1 lebanese cucumbers,
6 red radishes
2 spring onions
125ml extra virgin olive oil
60ml red wine vinegar
75g crumbled goat’s cheese
10g mint leaves
10 black olives, ideally kalamata

Method

  1. Separate the lettuce leaves, then wash and drain well. Roughly shred the lettuce and place in a serving bowl.
  2. Roughly chop the tomatoes. Slice the cucumber into thin rounds, cut the radishes into thin wedges and finely slice the spring onions. Add the vegetables to the lettuce and gently toss.
  3. Whisk the olive oil and vinegar with a sprinkle of sea salt and freshly ground black pepper, then drizzle over the salad.
  4. Arrange the goat’s cheese, mint leaves and olives on top and serve straight away.
Tags:
Turkish Meze
Sevtap
Yuce
restaurant
Turkish
Turkey
Mediterranean
European
sharing
Middle Eastern
European
SBS
mezze
snacks
bites
small
party
entertaining
tapas
entrees
cocktail party
canapes
canapés
appetizers
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