SBS Food

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Mixed green salad with seasonal herbs

A go-to salad to accompany any meal from the barbecue to the dinner table.

  • serves

    4

  • prep

    5 minutes

  • difficulty

    Easy

serves

4

people

preparation

5

minutes

difficulty

Easy

level

Stream free On Demand

Thumbnail of Ep 8

Ep 8

episode Guillaume's Paris • 
cooking • 
25m
G
episode Guillaume's Paris • 
cooking • 
25m
G

Ingredients

  • 1 head green oak
  • 1 head baby gem lettuce
  • 50 g baby spinach, stalks removed
  • ½ small bunch chives
  • ¼ small bunch flat-leaf parsley
  • 8 basil leaves
  • ⅓ cup mint leaves
  • 50 ml extra virgin olive oil
  • 30 ml good quality red wine vinegar
  • salt and black pepper

Instructions

  1. Pick the lettuce into 5 cm pieces. Using scissors, slice the herbs. Wash the salad leaves and herbs in cold water, place into a salad spinner and spin dry. Place into a large salad bowl.
  2. Add the olive oil and the vinegar, then season to taste. Toss the leaves to combine with the dressing. Taste, to see if the salad is dressed to your liking, otherwise add more oil and vinegar. Serve immediately.
 

Sample the delicacies of Paris' arrondissements through the eyes of chef Guillaume Brahimi in 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of Ep 8

Ep 8

episode Guillaume's Paris • 
cooking • 
25m
G
episode Guillaume's Paris • 
cooking • 
25m
G

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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 28 November 2023 3:24pm
By Guillaume Brahimi
Source: SBS



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