Green goddess salad

Recipe uploaded by

Barney Desmazery

1 rating

Recipe by Barney Desmazery

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1. Tip the dressing ingredients into a jar with a splash of water and shake well.
2. Tip the salad into a bowl and keep in the fridge for up to a day. Before serving, dress the salad.

Barney says...

I love really substantial salads and this is a celebration of all the wonderful veg that's at its peak in August.

Latest comments and suggestions

• BeccaBryant

  11 May 2009

  BeccaBryant rated and commented on this recipe

  

  I didn't put fennel in, as I don't like it. But it still tasted delicious! I used Tesco's low fat honey and mustard salad dressing and it made the salad taste even better!

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Ingredients

• 2 heads fennel , finely shaved
• 4 Baby Gem lettuces , cut into wedges
• 1 cucumber , cut into finger-size batons
• 1 bunch spring onion , cut into finger-size batons

FOR THE DRESSING

• 1 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 6 tbsp olive oil

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Difficulty and servings

Serves 10

Preparation and cooking times

Prep 20 mins

Vegetarian

1 of 5-a-day

Ingredients

• 2 heads fennel , finely shaved
• 4 Baby Gem lettuces , cut into wedges
• 1 cucumber , cut into finger-size batons
• 1 bunch spring onion , cut into finger-size batons

FOR THE DRESSING

• 1 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 6 tbsp olive oil

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