Ingredients
| CHARDONNAY VINAIGRETTE | |
| 2 tablespoons chardonnay vinegar | |
| 1 teaspoon Dijon mustard | |
| 1 teaspoon honey | |
| 80ml extra virgin olive oil | |
| SALAD | |
| 100g green beans, trimmed | |
| 250g sugar snaps, trimmed | |
| 100g frozen peas | |
| 50g kale, finely shredded | |
| extra virgin olive oil | |
| 2 baby cos lettuces, outer leaves removed | |
| 1 baby iceberg lettuce, cut into quarters, outer leaves removed | |
| 2 tablespoons flat-leafed parsley, roughly chopped | |
| 20g parmesan, finely grated | |
| 20g pecorino, finely grated |
A great green salad should be every bit as satisfying as the main event. This one combines crisp lettuces with sweet peas, green beans and sugar snaps, finished with plenty of parmesan, pecorino and a bright chardonnay vinaigrette. We serve it alongside our peppered filet mignon with sauce au poivre (see recipe) at Gilt, but it’s just as good with grilled fish or roast chicken.
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Instructions
| 1. | Whisk together the chardonnay vinegar, Dijon mustard and honey in a small bowl. |
| 2. | Slowly whisk in the olive oil until emulsified. |
| 3. | Season to taste with salt and freshly ground black pepper. Set aside. |
| 4. | SALAD |
| 5. | Bring a large saucepan of well-salted water to the boil. |
| 6. | Blanch the green beans, sugar snaps and peas for 2 minutes. |
| 7. | Drain immediately and plunge into iced water to stop the cooking and preserve their vibrant colour. Drain well and set aside. |
| 8. | Place the shredded kale into a large mixing bowl with a drizzle of olive oil, a pinch of flaky sea salt and 2 tablespoons of the chardonnay vinaigrette. |
| 9. | Massage gently for about a minute until the kale begins to soften. |
| 10. | Separate the baby cos leaves, tearing any larger leaves in half if needed. |
| 11. | Repeat for the iceberg lettuce. |
| 12. | Add the cos, iceberg, green beans, sugar snaps, peas and parsley to the bowl with the kale. |
| 13. | Sprinkle over half the parmesan and pecorino. |
| 14. | Add enough vinaigrette to lightly coat the leaves, then toss gently to combine. |
| 15. | Arrange the salad on a large serving platter. |
| 16. | Finish with the remaining parmesan and pecorino, a drizzle of extra virgin olive oil and a final spoonful of vinaigrette. |
| 17. | Serve immediately. |
Recipes & food styling Josh Emett and Glen File
Photography Manja Wachsmuth