Summer leafy salad with salsa verde dressing

    Summer leafy salad with salsa verde dressing

    1save
    25min


    1 person made this

    About this recipe: A zingy crisp salad to bring a taste of summer all year round. Topped with a poached egg, it makes a nice light lunch.

    BritishLeafySaladsAssociation Buckinghamshire, England, UK

    Ingredients
    Serves: 4 

    • 4 tablespoons chopped mixed herbs (parsley, chives, mint, thyme)
    • 2 teaspoons capers, chopped
    • 3 tablespoons extra virgin olive oil
    • 3 tablespoons white wine vinegar
    • salt and pepper to taste
    • 1 (110g) bag baby leaf salad
    • 25g toasted flaked almonds
    • 200g frozen peas, defrosted
    • 1 (100g) carrot, grated
    • ½ (120g) round lettuce, roughly shredded
    • 4 large eggs, poached

    Method
    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. To make the dressing, mix the herbs, capers, oil and vinegar together and season to taste with salt and pepper. Toss half the dressing into the baby leaf salad with the almonds and place on the base of 4 serving plates.
    2. 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.

    Tip

    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.

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