Jamie Olivers Tarragon Grape Salad Recipes
GREEN SALAD
I'm completely addicted to green salad. Even the most humble, basic one, with a few added herbs, can be a treat if dressed properly. You can tell a lot about a restaurant by the standard of its green salad - so many places get it wrong, but when they get it right, it's perfection. Although a great one doesn't need any extras, you can always toss in simple treasures such as cooked green beans, sweet raw peas, edible flowers, shaved fennel, or fresh mint, parsley, basil or tarragon leaves if you like. Great stuff.
Provided by Jamie Oliver
Categories appetizer
Time 15m
Yield however many you're planning on serving
Number Of Ingredients 4
Steps:
- So, to make the salad, get yourself a round lettuce, such as Boston or Bibb, and remove each leaf from the core. Wash them in plenty of cold water. Spin dry or blot with paper towels and pile them into a bowl. Make a basic dressing by mixing together 3 parts extra-virgin olive oil, 1 part lemon juice, a pinch of sea salt and freshly ground black pepper. Drizzle the dressing over the leaves and use the tips of your fingers to gently mix the salad together. Be careful not to overdress it, though, or your leaves will go limp! That's it, your basic green salad.
JAMIE OLIVER'S TARRAGON & GRAPE SALAD
Steps:
- The first job is to put the finely sliced shallots and vinegar together in a dish, making sure that the shallots are all covered by the vinegar. If the shallot slices are nice and thin they will need only about 10-15 minutes in the vinegar for the desired effect. They will be just like crunchy pickled onions when they're done. Keep all the ingredients in the fridge until your guests are around the table. Crack open a bottle of crisp white wine for them, then get started. Throw the tarragon leaves into a bowl, add the grapes, the shallots with only 5 tablespoons of their vinegar, and the olive oil. Toss this all together, taste it and add a little seasoning if it's needed. Go easy on the salt though, as the cheese will be quite salty. Use some tongs to pick up the salad and divide it between 4 plates. Grate or crumble the goat's cheese on top of each salad and drizzle over any leftover dressing.
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