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Restaurants›Gaucho Manchester›Green Salad With Radicchio, Rocket And Gem Lettuce Recipe

Green Salad With Radicchio, Rocket And Gem Lettuce Recipe

Name: Gaucho Manchesters Green Salad With Radicchio, Rocket And Gem Lettuce Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 cup radicchio; 2 cups rocket (arugula); 2 cups gem lettuce (halved or quartered depending on size); 0.5 cup English cucumber; 2 tbsp green onion (thinly sliced); 2 tbsp fresh parsley (coarsely chopped); 1 tbsp fresh chives (chopped); 4 slices radish (thinly sliced, optional); 0.25 cup toasted walnut pieces (optional); 0.25 cup extra-virgin olive oil; 2 tbsp white wine vinegar; 1 tsp Dijon mustard; 0.5 tsp honey or maple syrup; 1 tbsp shallot (finely minced); 1 tsp fresh thyme leaves (finely chopped); 1 tsp fresh tarragon (finely chopped); 1 tsp fresh chives (finely chopped); 0.5 tsp sea salt; 0.25 tsp black pepper (freshly ground)

Inspired by Gaucho Manchester

Time20m

Serves4

Finished with french herbs dressing

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Ingredients

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Salad

1 cup radicchio

2 cups rocket (arugula)

2 cups gem lettuce (halved or quartered depending on size)

1/2 cup English cucumber

2 tbsp green onion (thinly sliced)

2 tbsp fresh parsley (coarsely chopped)

1 tbsp fresh chives (chopped)

4 slices radish (thinly sliced, optional)

1/4 cup toasted walnut pieces (optional)

French herbs dressing

1/4 cup extra-virgin olive oil

2 tbsp white wine vinegar

1 tsp Dijon mustard

1/2 tsp honey or maple syrup

1 tbsp shallot (finely minced)

1 tsp fresh thyme leaves (finely chopped)

1 tsp fresh tarragon (finely chopped)

1 tsp fresh chives (finely chopped)

1/2 tsp sea salt

1/4 tsp black pepper (freshly ground)

Method

Salad

Prepare greens

Wash radicchio, rocket and gem lettuce thoroughly. Spin or pat dry until no excess moisture remains. Tear or cut radicchio into 1- to 1.5-inch pieces; separate gem lettuce into halves or quarters depending on size; leave rocket leaves whole if small or tear larger leaves into bite-size pieces.

Prep vegetables and herbs

Slice the English cucumber into half-moons (about 1/4-inch thick) to yield about 1/2 cup. Thinly slice radishes if using. Slice green onion on the bias and coarsely chop parsley and chives. If using toasted walnuts, roughly chop them.

Place the prepared radicchio, rocket, gem lettuce, cucumber, green onion, parsley, chives and radish (if using) in a large salad bowl and gently toss to combine. Keep the salad lightly packed and wait to dress until the dressing is ready.

French herbs dressing

Combine base ingredients

In a small bowl or jar, add the white wine vinegar, Dijon mustard, honey (or maple syrup) and the minced shallot. Whisk briefly to combine.

Emulsify

Slowly stream in the extra-virgin olive oil while whisking constantly (or attach the lid and shake vigorously if using a jar) until the dressing is fully emulsified and slightly thickened.

Add herbs and season

Stir in the chopped fresh thyme, tarragon and chives. Season with sea salt and freshly ground black pepper. Taste and adjust: add up to 1/2 tsp more vinegar for brightness, more honey for sweetness, or a pinch more salt as desired.

If dressing sits for more than 10 minutes, give it another quick whisk or shake before using to re-emulsify.

To assemble

Just before serving, pour about 2 to 3 tablespoons of the French herbs dressing over the salad (start with less — you can always add more). Gently toss the salad to coat the leaves evenly, taking care not to bruise delicate rocket. Add toasted walnuts on top if using.

Serve immediately on chilled plates or a chilled bowl to keep greens crisp.