Ladybug and Spider Salad
- serves 4
4 cup baby spinach leaves (1L)
⅓ English cucumber, sliced into half moons (75ml)
½ cup grated carrot (125ml)
4 radishes, sliced (4)
1 celery stalk, sliced (1)
3 Roma tomatoes, cut in half lengthwise
4 mini potatoes
2 Tbsp olive paste (30ml)
2 fresh chives, cut 1-inch long
6 fresh chives, cut 2-inches longLemon-Chive Vinaigrette
½ cup extra virgin olive oil (125ml)
2 Tbsp lemon juice (30ml)
1 Tbsp red wine vinegar (15ml)
1 Tbsp honey (15ml)
1 tsp Dijon mustard (5ml)
1 Tbsp finely chopped, fresh chives (15ml)
salt and freshly ground black pepper
1. Cook potatoes in salted water until tender, about 15 minutes.
2. Place spinach on a platter. Top with cucumber, carrot, radishes and celery, reserving tomato halves, mini potatoes, chives and olive paste.
3. Assemble ladybugs and spiders.Lemon-Chive Vinaigrette
1. Whisk oil, lemon juice, vinegar, honey and mustard together. Season with salt and pepper. Add chives.
Makes: 2/3 cup/175mL