Seasonal Leafy Greens, Herbs, Avocado, Toasted Almond, Fried Shallot

Ingredients:

1 head/72 g red chicory, picked whole leaves

30g rocket

30g corn lettuce

45g red leaf lettuce, picked whole leaves

25g fresh coriander, stems chopped, leaves whole

20g dill, picked off stems

15g chives, chopped very fine

10g thai or Greek basil, picked of stem, unchopped

15g mint, rough chop

90g almonds, toasted (recipe below)

50g fried shallots (recipe below)

1 large/225g ripe avocado

Shallots:

Yield: 50g

4/150g shallots

3 tsp corn flour

250g rapeseed oil

1 tsp fennel seed

salt

Method:

Peel and slice the shallots in half, then slice thinly on a mandolin. Coat with corn flour. Heat the oil and add the shallots to deep fry. Lower oil temperature to medium high after the shallots first start frying to avoid burning. Take out just as they start to brown and soak on papertowels. Crush the fennel seed with the salt and sprinkle over the shallots while still hot.

Almonds:

90g almonds

Method:

Heat oven to 180C. line a baking sheet and slowly roast for about ten minutes. Crush roughly in a mortar and pestle. 

Honey Mustard Dressing

Ingredients:

Yield: 132g

1 shallot

2 cloves garlic

Juice of one lemon

2 tbsp olive oil

5 tbsp rapeseed or flavorless oil

1 tsp Dijon mustard

1 tbsp honey

½ tsp salt

1 tbsp sherry vinegar

Method:

Blend in a blender until smooth. 

Salad Plating

Method:

Add the herbs and leaves into a large flat bowl or platter and mix well. Place the chicory around the edges. Add the almonds, making sure they fall into the chicory leaves. Slice the avocado into thick wedges and place into two sections on the platter. Sprinkle over the shallots evenly. Serve with dressing on the side.