Leafy Salad with a Zing
|
|
Time to read 1 min
Recipes / Sides & Mezze
Leafy Salad with a Zing
Crisp iceberg, little gem and peppery rocket meet a bright mango-spiced vinaigrette made with Med Cuisine Amba Sauce, honey and lemon. Fresh, tangy and gently spiced, it turns a simple bowl of leaves into a lively Mediterranean side.
⏰ Prep 10 Min 🔥 Cook 0 Min Serves 2 Vegetarian
The Recipe
Crisp Leaf Salad with Amba Vinaigrette
For the Salad
◆
1 iceberg lettuce, chopped
◆
2 little gem lettuces, chopped
◆
1 handful rocket or other salad leaves
For the Amba Vinaigrette
◆
◆
50g honey
◆
50g extra virgin olive oil
◆
50g water
◆
Juice of ½ lemon
◆
Salt and black pepper, to taste
Method
1
Whisk the vinaigrette. Combine the Amba Sauce, honey, olive oil, water and lemon juice in a small bowl. Whisk until smooth and emulsified, then season with salt and black pepper. Alternatively, shake everything together in a tightly sealed jar.
2
Prepare the leaves. Add the iceberg, little gem and rocket to a large mixing bowl. Make sure the leaves are thoroughly dry so the vinaigrette clings rather than pooling at the bottom.
3
Dress lightly. Add enough vinaigrette to coat the leaves and toss gently. Start with a little and add more as needed; any leftover dressing can be refrigerated in a sealed jar.
4
Finish and serve. Transfer the dressed salad to a serving bowl and serve straight away while the leaves are crisp and fresh.
🌿 Med Cuisine Tip: Keep the leaves and vinaigrette separate until the last moment. Dress the salad just before serving so the greens stay crisp and the bright Amba flavour stays fresh.
Made with Med Cuisine Amba Sauce
Amba brings tangy mango, chilli and warm spice to the vinaigrette, giving the crisp leaves a bright sweet-sour character and savoury depth.
🛒 Stock the Pantry
Browse the full range of sauces and Mediterranean pantry staples.
Shop Med Cuisine →