Late Summer Green Salad Food

SIMPLE GREEN SALAD

Steps:

• Whisk 1 minced shallot, 1 tablespoon each whole-grain mustard and lemon juice, and salt and pepper. Whisk in 1/3 cup olive oil. Toss with 1 torn romaine heart, 1 torn head Bibb lettuce and 1/2 bunch chopped chives.

SUMMER GARDEN SALAD

Steps:

• For the dressing: Combine the buttermilk, mayonnaise, sour cream, dill, garlic powder, vinegar and a pinch of salt and pepper in a bowl. Stir to combine. Taste and adjust the seasoning as needed. Transfer to a ramekin.
• For the salad: Place the ramekin in the center of a platter. Arrange the lettuce around the dressing. Layer the tomatoes, cucumbers and bell peppers on top of the lettuce and serve.

LATE SUMMER GREEN SALAD

Steps:

• Dressing:.
• Fry the shallot and garlic in 4tbsp of the olive oil - do not let them colour. Add the peppers, bay leaf and thyme and simmer for 5 minutes. Remove from the heat, stir in the sugar and the rest of the oil decant into a jug and leave to infuse until needed.
• Salad:.
• Shred the spring onions and place in a bowl if iced water to curl them.
• Slice the runner beans into long strips and cook the beans in salted water until just softened drain and cool.
• Fry the bread in 4 tbsp of the oil until golden and crispy add a knob of butter and toss. Drain on kitchen paper and season well. (this can be done up to 2 hours in advance).
• Using a Y peeler peel the courgette lengthways to make strips.
• Heat the remaining olive oil and butter and stir fry the green peppers until just soft. Add the green beans and swirl empty into a bowl. and season.
• Scatter the courgettes, onion, basil, baby spinach and bread over the veg. Spoon over enough dressing to moisten and serve the rest separately. Dress with shaved parmesan if desired.