Red leaf salad

Cooking Salads Red leaf salad

The beautiful salad makes the most of colours and flavours to achieve a gourmet dish that everyone will love.

Lables: Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Combine vinegar and sugar in a small saucepan over high heat. Bring to the boil. Add the figs and reduce heat to medium-low. Cook for 10 minutes or until fig soften. Cool to room temperature.
  2. Remove figs and set aside. Transfer vinegar mixture to a small bowl. Add the olive oil and walnut oil and whisk to combine. Season with salt and pepper.
  3. Arrange the treviso, oak leaf lettuce, walnuts, cheese and figs on serving plates. Drizzle with dressing and serve immediately.

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1 cup white balsamic vinegar
1 tbsp caster sugar
16 dried mini wild figs, soaked in warm water for 30 minutes
1/4 cup olive oil
1 tbsp walnut oil
2 radicchio Treviso, washed, cut into 1cm pieces
1/2 red oak leaf lettuce, washed, cut into 1cm pieces
3/4 cup walnut halves, toasted
200g Roquefort cheese, crumbled

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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