Jamie’s Top Tips
- Washing and spinning lettuce dry means no more soggy salads – it will also make the dressing cling to the leaves, rather than ending up at the bottom of the bowl.
- In my opinion the most important part of the salad is the dressing, don’t drown your salad in dressing- a little goes a long way. Always dress just before serving and use your fingers to make sure all your leaves get a good coating of dressing.
- Once you have learned to make this salad try adding a few of your favorite other ingredients like a few toasted nuts, some peppery arugula, or some crumbled feta.
- Put all the dressing ingredients in a small jar with a tight fitting lid. Shake really well. The dressing makes twice as much as you will need for this salad. The rest can be refrigerated for up to a week.
- For the salad, pull off any wilty or bruised outer leaves. Separate the leaves, tear out any thick stems and tear the leaves into bite-size pieces. Wash the leaves and spin them in a salad spinner.
- Peel and grate the carrot, cut the cucumber in half lengthwise, then into half-moon slices. Slice the radishes thin and cut the cherry tomatoes in half (or leave them whole if you like). Add all the vegetables to the lettuce. Give the dressing a good shake, pour half of it over the salad and toss.
Click here to read the full recipe on jamieoliver.com.