Salad Greens with shallot vinaigrette and Kapiti Ramara
Freshly picked salad leaves and luscious Kapiti Ramara are the secret to this simple recipe. Take my advice and toast an extra slice of bread for everyone - you will all want more cheese.
Ingredients
- 1 shallot, very finely chopped
- 1 tablespoon walnut Dijon mustard or similar
- 1 tablespoon lemon juice
- 4 tablespoons extra-virgin olive oil
- sea salt and pepper
- 8 handfuls of fresh, beautiful salad greens including a few leaves of soft herbs, larger salad leaves torn into pieces
- a good handful of walnut halves or pieces, toasted
- 4 slices sourdough bread, cut into long thin slices or slices cut on the diagonal
- Kapiti Ramara, well-ripened for spreading
Method
- Place the shallot, mustard, lemon juice and oil in a clean screw-top jar. Season, screw on the lid and shake well. Adjust seasoning if needed.
- When you are ready to serve, dress the salad greens with enough vinaigrette to moisten and divide among 4 plates. Scatter over the walnut pieces.
- Toast the bread slices then spread each slice with Kapiti Ramara. Set a slice on each plate beside the salad and serve.
- What else goes well in here – when in season try thinly sliced fresh pear, sliced red radish, thinly sliced persimmon or fresh figs.
- Add a few herb flowers for colour and taste or your favourite edible flower.
