Summer Leafy Salad with Salsa Verde Dressing

Name: Summer Leafy Salad with Salsa Verde Dressing
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: British
Ingredients: 4 tbsp chopped mixed herbs (parsley, chives, mint and thyme); 2 tsp capers; 3 tbsp extra virgin olive oil; 3 tbsp white wine vinegar; 110g bag baby leaf salad; 25g toasted flaked almonds; 200g frozen peas, defrosted; 1 large carrot, grated; 1/2 whole lettuce, roughly shredded; 4 free-range eggs, poached

Serves: 4

Ready in: 15 to 30 mins

Eco Friendly Gluten Free‏ Quick Make

Summer Leafy Salad with Salsa Verde Dressing Recipe: Veggie

Ingredients
Method

Ingredients:

4 tbsp chopped mixed herbs (parsley, chives, mint and thyme)
2 tsp capers
3 tbsp extra virgin olive oil
3 tbsp white wine vinegar
110g bag baby leaf salad
25g toasted flaked almonds
200g frozen peas, defrosted
1 large carrot, grated
1/2 whole lettuce, roughly shredded
4 free-range eggs, poached

method:

To make the dressing, mix the herbs, capers, oil and vinegar together and season. Toss half the dressing into the baby leaf dressing with the almonds and place on four serving plates.
Mix together the peas, carrots and shredded lettuce then toss in the remaining dressing. Place a pile on top of the baby leaf salad and top with a poached egg. Serve immediately.

Print Recipe www.makemoreofsalad.com/