The festive season is upon us, and with it comes my expanded waistline. Much as I love rich Christmas fare at this time of year I also begin crave fresh, crunchy, tangy salads to help lighten the load. I saw this one on an internet magazine called roomag.com and made it for my friend Martin’s birthday party last night. The mixture of fruit and salad works really well with the sharp dressing. I think it would make a wonderful fresh accompliament to our Chrstmas meal and it only took 10 minutes to make!
To make a bowl of Lemon and Dijon Dressing
This is our favourite standby for adding some punch to veggies, not just salads. It works with just about everything so it is worth making up a jar of it and keeping it in the fridge. For this salad, I added a dollop of Greek yoghurt and some poppy seeds.
5 tblsp 75ml freshly squeezed lemon juice
13 tblsp 195ml Sunflower oil
2 heaped tblsps Dijon mustard
3/4 tspn salt
1/2 tspn freshly ground black pepper
3 tblsp Greek Yoghurt
1 tsp poppy seeds
Place all the ingredients in a screw top jar and shake vigorously. The ingredients may separate if left to stand for some time so always give the jar a shake before using it again. Pour into a bowl.
1 crunchy round lettuce
1 pack or three mixed salad leaves (rocket, spinach, mustard leaf, lambs lettuce….)
3 green apples cored and sliced
3 hard pears, cored and sliced
1 punnet strawberries
1 punnet blueberries
250g caramalised salted nuts (easy to find at Christmas)
150g Gorganzola cheese
Add other ingredients you like such as: grapes, kiwi, pumpkin seeds, crispy bacon pieces, other cheeses, asparagus, pecans, roasted cashews, whatever is your bag.
Place the bowl of dressing in the centre of a large platter with a ladle.
Break up the crunchy lettuce and spread around the bowl and over the plate as a base.
Next cover that lettuce with interesting and tasty salad leaves. Place the apple on one side and the pear on the opposite side. Sprinkle the fruit with broken up Gorgonzola.
Fill the remaining sides with stawberries and blueberries.
Sprinkle the caramelised salted nuts over all.
Place the spectacular, colourful platter on the table and your guest can take their salad and ladle the dressing onto their own plates.