Mezze salad

Mezze salad

By
From
A Year In My Kitchen
Serves
4

A simple mixed leaf and herb salad complements the purées perfectly. Of course, you can vary the salad leaves as you like. The light, lemony dressing is subtle, so as not to detract from the other flavours in the mezze.

Ingredients

Quantity Ingredient
handful dandelion leaves
handful rocket
handful bull’s blood or ruby chard
10 mint leaves
10 basil leaves
small bunch chervil, leaves only
sea salt
freshly ground black pepper
1 lemon, finely grated zest
50ml extra virgin olive oil
1/2 lemon, juiced

Method

  1. Wash and pat dry the salad and herb leaves and place in a bowl. Season with a generous pinch of sea salt and a little pepper, then sprinkle with the lemon zest. Drizzle with the extra virgin olive oil and squeeze over the lemon juice. Toss together lightly with your fingers to serve.
Tags:
seasonal
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