4 radishes, finely sliced
½ bunch dill, roughly torn
1 butter lettuce, washed and torn
100g broad beans, shelled
Handful rocket, washed
2 eschalots, finely sliced
60ml red wine vinegar
1 tsp Dijon mustard
60ml olive oil
Take a large bowl and add the radish, dill, butter lettuce, broad beans, rocket, and eschalots. In a cup, add the red wine vinegar, mustard and olive oil and mix well. Dress the salad and serve.
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