The perfect summer Christmas salad to serve! Great as a light meal or a share plate at BBQ’s or dinner parties. The Lemon and Rosemary vinaigrette brings out all the flavours in the salad.
Chef Kate TIP: The rosemary dressing recipe makes more than enough for this salad. Keep in a screw-top jar or airtight container in the fridge for up to 5 days. Shake before serving. If you have more guests just add more salad greens, beetroot and fetta. I like using a mixture of mixed leaf salad, spinach and rocket.
NOTE: You can buy pre-cooked beetroot and slice to save time. Try adding some cooked chicken or cooked prawns to this salad to make it a main dish. You can also add some of favourite chopped veggies too like capsicum, cucumbers, tomatoes and zucchini.
Toothpick Method: Dip a clean toothpick in your oil bottle and swirl it around a little to coat with oil then swirl the toothpick into the olive oil. Gently stir to incorporate the oil, taste and repeat if desired with a clean toothpick.
You may also like to try Chef Kate’s Mini Pavlovas with Tangerine Cream The Tangerine adds a lovely citrus burst to the cream.
Let us know your favourite culinary oil recipe in the comments below:
These spicy muffins are wonderful and especially great around Halloween and the holidays. You can…
There’s something so delicious about freshly baked bread and this one smells and tastes amazing.…
Warmer days, fresh air, and blooms everywhere signal the arrival of Spring, a beautiful season…
One Pot Creamy Corn and Prawn Soup With the winter season coming to an end…
When it comes to harnessing the power of nature, Young Living Essential Oils set the…
Banana walnut bread is a classic treat, beloved for its comforting flavours and versatility. This…
View Comments
Great vinegarette dressing. Thank you