Shredded bitter leaves with roasted grapes, almonds & avocado

Shredded bitter leaves with roasted grapes, almonds & avocado

By
From
New Feast
Serves
4-6
Photographer
Alan Benson

Use your favourite combination of bitter salad leaves for this punchy salad. We love to throw dandelion leaves into the mix when they are in season, but you can use whatever is available – or even substitute peppery watercress or rocket. It also makes a lovely accompaniment to heavier, richer dishes.

Ingredients

Quantity Ingredient
200g black grapes
1 teaspoon extra-virgin olive oil
2 teaspoons sherry vinegar
1 teaspoon honey
sea salt
1 tablespoon vegetable or sunflower oil
50g almond slivers
1/2 teaspoon sweet paprika
1 red witlof, bases trimmed
2 handfuls rocket, stalks removed
2 handfuls watercress sprigs
2 handfuls frisee lettuce
1 avocado, diced
1 small shallot, sliced into very thin rings

Dressing

Quantity Ingredient
1/2 lemon, juiced
1 tablespoon extra-virgin olive oil
salt
freshly ground black pepper

Method

  1. Preheat the oven to 200°C. Put the grapes in a mixing bowl and toss them with the oil, vinegar and honey. Tip into a small ovenproof frying pan and roast for 8 minutes. Transfer to the stovetop over a high heat. Add a pinch of salt and saute, shaking the pan from time to time, until the liquid caramelises to a sticky glaze. Remove from the heat and set aside.
  2. Heat the vegetable or sunflower oil in a small frying pan. Add the almonds to the pan and sprinkle on the paprika and a pinch of salt. Fry for 3–4 minutes, shaking constantly, until they start to colour. Remove from the heat and tip into a metal sieve to drain. Transfer to kitchen paper and pat dry.
  3. Slice the red witlof leaves very finely. Transfer them to a large mixing bowl, along with the remaining greens, the avocado and shallot. Add the roasted grapes, reserving the glaze liquid for the dressing.
  4. To make the dressing, whisk the glaze liquid with the lemon juice and oil and season well. Pour onto the salad and use your hands to toss everything together very gently.
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