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Recipe: Melissa Hemsley’s best mixed side salad

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Recently, the bright and bubbly Melissa Hemsley visited the Khoollect kitchen to make her best mixed side salad and spiced lamb in baked aubergine boats.

Here’s what she says about this salad:

‘This is my go-to side salad: a mixture of crunchy, soft and bitter lettuce leaves tossed in a simple dressing. A side salad should take just a few minutes, so that you never have to worry about getting another dish on the table. But you can add more layers, of course, such as chopped herbs, spring onions or slices of fennel or avocado, or a handful of toasted nuts or dried fruit. Make sure you spin the leaves after you’ve washed them, so they are dry enough for the dressing to coat them properly – and look out for red chicory, which adds a lovely colour contrast.’

Best mixed side salad

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Preparation Time5 MINUTES

Cooking Time0 MINUTES

Resting Time0 MINUTES

Serves4

LevelEasy


ingredients

Leaves of 1 butter lettuce, roughly torn
Leaves of 1 cos lettuce, roughly torn
Leaves of 3 heads of red or white chicory

Mustard dressing
5 tablespoons extra-virgin olive oil
Juice of 1 lemon
1 teaspoon mustard
1 teaspoon raw honey or maple syrup
Sea salt and black pepper

1

In a wide serving bowl, whisk up the dressing, seasoning to taste with salt and pepper. Add the salad leaves and toss gently, then serve immediately.

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Preparation Time5 MINUTES

Cooking Time0 MINUTES

Resting Time0 MINUTES

Serves4

LevelEasy


ingredients

Leaves of 1 butter lettuce, roughly torn
Leaves of 1 cos lettuce, roughly torn
Leaves of 3 heads of red or white chicory

Mustard dressing
5 tablespoons extra-virgin olive oil
Juice of 1 lemon
1 teaspoon mustard
1 teaspoon raw honey or maple syrup
Sea salt and black pepper

1

In a wide serving bowl, whisk up the dressing, seasoning to taste with salt and pepper. Add the salad leaves and toss gently, then serve immediately.

SHOW MORE
SHOW LESS

Recently, the bright and bubbly Melissa Hemsley visited the Khoollect kitchen to make her best mixed side salad and spiced lamb in baked aubergine boats.

Here’s what she says about this salad:

‘This is my go-to side salad: a mixture of crunchy, soft and bitter lettuce leaves tossed in a simple dressing. A side salad should take just a few minutes, so that you never have to worry about getting another dish on the table. But you can add more layers, of course, such as chopped herbs, spring onions or slices of fennel or avocado, or a handful of toasted nuts or dried fruit. Make sure you spin the leaves after you’ve washed them, so they are dry enough for the dressing to coat them properly – and look out for red chicory, which adds a lovely colour contrast.’

Best mixed side salad

1

In a wide serving bowl, whisk up the dressing, seasoning to taste with salt and pepper. Add the salad leaves and toss gently, then serve immediately.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

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Profile Photo
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

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