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Chuck’s Green Salad

Chuck's Green Salad
Yields
4 servings

Dressing – 500 ml

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ingredients

Salad

½
English cucumber
Handful of blanched green beans
Handful of shaved fennel
4
Blanched asparagus
Handful of arugula
Handful of nicoisse
Small handful of raw cabbage
8
endive leaves
½
Granny Smith apple
Salt
Ground Pepper

Dressing

1
Tbsp Dijon mustard
1
Tbsp Maple Syrup
1
Tbsp red balsamic vinegar
50
mL canola oil
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directions

Step 1

Make sure you give all your veg a good rinse.

Step 2

Cut the English cucumber in half lengthwise. Leave the skin on – it adds loads of vitamins, great color and a nice crunch. Using a spoon, scoop out the seeds, and then cut the cucumber into thin, two-inch sticks.

Step 3

Toss in your blanched green beans. I like to leave them whole.

Step 4

Shave a handful of fennel.

Step 5

Slice your blanched asparagus into thin, 2-inch sticks.

Step 6

Add a handful of arugula, and a handful of nicoisse or frisse lettuce.

Step 7

Finely slice a small handful of raw cabbage.

Step 8

Peel off 8 endive leaves – toss them in as they are.

Step 9

Slice half a Granny Smith apple into thin 2-inch sticks.

Step 10

Season with a good pinch of salt and ground pepper.

Step 11

Whisk the Dijon, maple syrup, red balsamic vinegar and canola oil together.

Step 12

Season to taste.

Step 13

Leftovers can be kept for a few days in a sealed jar in your fridge. Just be sure to give it a good shake before using.

Rate Recipe

My rating for Chuck’s Green Salad
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