Jane Griffiths breaks down how to grow your own salad ingredients all year round in our November issue, on shelf now.
FOR THE GREEN GODDESS DRESSING
½ ripe avocado pear
3T rice vinegar
1 small garlic clove, finely diced
1 oil-packed anchovy, finely chopped
1t lemon juice
½t lime juice
¾ cup olive oil
¼ cup cream
3T flat leaf parsley, chopped
2T dill, chopped
2T coriander, chopped
1T basil, chopped
3 spring onions, finely chopped
salt and pepper, to taste
FOR THE SALAD
¼ cup pine nuts
1T cumin seeds
1t mild chilli powder
I large colander full of cos lettuce
1 avocado pear
1 small mango (or half a large one)
1 wheel of feta cheese, crumbled
15 cherry tomatoes
½ cup basil leaves, roughly torn
100g smoked salmon, shredded
1. To make the dressing, blend the first seven ingredients in a food processor until coarsely puréed. With the processor running, add the oil slowly through the top.
2. Transfer the mixture to a bowl and whisk in the cream. Add all the herbs and the spring onion and whisk to combine. Season to taste with salt and pepper. Cover and refrigerate for 3 hours.
3. Before serving, let the dressing stand at room temperature for a short while and give it a quick final whisk.
4. To make the salad, roast the pine nuts and cumin seeds in a cast iron frying pan over high heat, stirring often until the pine nuts are evenly browned. Add the chilli, stir through and tip the mixture into a small bowl.
5. Tear the lettuce leaves and spread onto a large serving platter. Peel the avocado and mango, cut into small chunks and toss over the lettuce. Scatter the rest of the ingredients evenly over the top and sprinkle the pine nut mixture on top. Serve with Green Goddess dressing.
(This recipe is adapted from Chez Panisse Vegetables, William Morrow Cookbooks.)