Name: Peter Gilmore’s winter green salad
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 6 cups (loosely packed) mixed green winter leaves, such as young cavolo nero, nasturtium, winter purslane, chicory heart, red-veined dandelion, sorrel, salty ice plant, baby kale, young spinach or cabbage heart; Red wine vinaigrette; 25 ml red wine vinegar; 1 golden shallot, finely chopped; ½ garlic clove, finely chopped; 75 ml olive oil

Peter Gilmore’s winter green salad

This simple winter salad compliments a rich beef meal, like a wagyu or well-marbeled Angus rump.

“This salad is a good foil for rich beef,” says Gilmore. “Use any mixture of winter greens – the more you can find, the more interesting the salad.”

Ingredients

6 cups (loosely packed) mixed green winter leaves, such as young cavolo nero, nasturtium, winter purslane, chicory heart, red-veined dandelion, sorrel, salty ice plant, baby kale, young spinach or cabbage heart

Red wine vinaigrette

25 ml red wine vinegar

1 golden shallot, finely chopped

½ garlic clove, finely chopped

75 ml olive oil

Method

Main

1.For red wine vinaigrette, combine vinegar, shallot, garlic and a pinch of salt in a bowl, and set aside to macerate for 30 minutes, then whisk in olive oil and season with a few grinds of black pepper.

2.To serve, dress the winter leaves in a large bowl and toss lightly to coat.