Give A Toss!

Posted in : Recipes on by : Around DB Comments: 0

Enjoy these sensational summer salads as a main – they’re retro classics for good reason

Serves 2

50g walnuts, chopped
2 apples, chopped
1 lemon, juiced
100g mayonnaise
2tbsp Greek yogurt
½tbsp Dijon mustard
150g green grapes, halved
3 celery sticks, finely sliced
1 Gem lettuce

Heat a dry frying pan over a medium-high heat and toast the walnuts for 3 to 4 minutes until lightly golden. Tip into a bowl and leave to cool.

Toss the apples with a splash of the lemon juice to prevent them discolouring. Combine the mayonnaise, yogurt, mustard and remaining lemon juice in a large bowl and season well. Mix the apples, grapes and celery with the dressing and toss well. Arrange the lettuce leaves on a serving platter and spoon over the apple mixture and any remaining dressing. Scatter over the toasted walnuts before serving.


Serves 4

225g day-old bread
10 anchovy fillets
60ml red wine vinegar
3tbsp Dijon mustard
2 garlic cloves
1 large egg
240ml olive oil
30g Parmigiano-Reggiano, grated
4 Gem lettuces

Heat the oven to 200˚C. Remove the crusts from the bread and tear it into bite-sized pieces. Bake for about 12 minutes until crisp, then leave to cool. Meanwhile, in a food processor, combine the anchovy fillets with the vinegar, mustard and garlic, and purée until smooth. Add the raw egg and pulse to incorporate. With the machine on, gradually drizzle in the olive oil to create a creamy dressing. Scrape the dressing into a bowl and stir in the cheese. Season, cover and refrigerate until well chilled and thickened, at least 30 minutes.

In a large bowl, toss the lettuce leaves with the dressing. Divide the dressed lettuce between chilled bowls and scatter the croutons on top. Garnish with additional anchovy fillets and serve right away with extra parmesan cheese.


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