Never underestimate a green salad. Crisp leaves and an acidic vinaigrette are a perfect foil for all sorts of creamy, meaty and savoury dishes.
120g mixed baby salad leaves (spinach, rocket etc.), chilled
Parsley vinaigrette (makes extra)
1 bunch parsley, torn (no need to separate the leaves and stems)
1 cup olive oil
½ cup white wine vinegar
1 tbsp Dijon mustard
½ tsp fish sauce (or ½ tsp salt)
½ tsp honey
1. For the parsley vinaigrette, combine all the ingredients in a high-speed blender and blend until smooth. Transfer to a jar and store in the fridge until ready to use. Shake well before using (the leftover vinaigrette will keep in the fridge for at least two weeks).
2. Wash the salad leaves and spin dry. Serve with the parsley vinaigrette.
Also try: my boiled potatoes with baked camembert