1 golden shallot
1 tbsp Dijon mustard
2 tbsp capers, in brine
2 tbsp olive oil
salt and pepper
a bowl of washed salad leaves, rocket, radicchio, parsley and rocket
Peel and slice the shallot into thin rounds. Mix the lemon juice in a bowl with mustard, capers and olive oil. Season with salt and pepper. Dress the salad leaves and shallots with the mixture.
Tip: Add a few mushrooms or even a few truffle slices to take the dish up a notch.
This recipe goes with Darren Robertson & Mark LaBrooy's Artichoke omelette