You probably know by now that I am a big fan of a green salad. They're a great palate-cleansing side dish, while also being both delicious and nutritious. This green olive and oregano version sits wonderfully alongside pasta.
handful of flat-leaf parsley leaves
½ tsp dried oregano
1 garlic clove, peeled
2 tbsp white wine vinegar
4 tbsp extra virgin olive oil
juice of ½ lemon
1 tsp Dijon mustard
½ tsp sugar
1 cup green olives
120g mixed baby spinach and rocket leaves, washed and spun dry
1. Combine the parsley, oregano, garlic, white wine vinegar, olive oil, lemon juice, mustard, sugar, salt and pepper in a small blender and blend to form a coarse dressing. Toss the dressing together with the olives and salad greens and serve immediately with a little more black pepper ground over the top.
Also try Adam Liaw's zucchini pasta