Ingredients
Serves 4-6A pinch of sea salt
1 tsp red-wine or sherry vinegar
Freshly ground black pepper
1 tbsp best-quality extra-virgin olive oil
4 - 6 handfuls washed and dried salad leaves
Any combination of the following garnishes:
• Avocado chunks
• Bacon fried with a trace of oil until crisp, drained on paper towel and crumbled
• Caramelised onion
• Crumbled blue cheese
• Cubes of gruyere style cheese
• Flaked almonds fried in butter until golden and drained on paper towel
• Fried quail eggs
• Garlic croutons
• Marinated goat's cheese
• Toasted pumpkin or sunflower seeds
Method
Sprinkle salt into a salad bowl, crumbling it as you do so and add vinegar. Stir to dissolve salt. Grind on pepper and add olive oil. Taste for balance of salt and acid. Put salad servers in the bowl, crossed over to form a barrier.
Add salad leaves and refrigerate until needed. Remove salad servers. Add your choice of garnishes and toss. Serve at once.
Book details: Stephanie Alexander's Kitchen Garden Companion: Dig, Plant, Water, Grow, Harvest, Chop, Cook, Lantern Books, RRP: $125.00