Sansiri Recipes: Green Salad

For the dill dressing

  • 8 tbsp extra virgin olive oil
  • 3 tbsp white wine vinegar
  • 1 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp caster sugar
  • 1 bunch fresh dill, chopped
  • salt and freshly ground black pepper

For the salad

  • 8 spring onions, thinly sliced
  • 8 celery sticks, thinly sliced
  • 1 small fennel bulb, thinly sliced
  • ½ large cucumber, halved lengthways and sliced
  • 200g/7oz mixed salad leaves, roughly torn
  • 1 Romaine lettuce, roughly torn
  • 100g/3½oz rocket or watercress, roughly torn

  1. For the dressing, put the oil, vinegars, mustard, sugar and salt and pepper in a bowl and whisk until evenly combined and thickened. Taste and season again if needed, then mix in the dill.

  2. Put the spring onions, celery and fennel in a large salad bowl. Pour in the dressing and toss well.

  3. Place half the cucumber and half the mixed leaves, Romaine lettuce and rocket in the bowl. Season, then top with the remaining cucumber, leaves, Romaine lettuce and rocket. Season well and chill for up to 4 hours

  4. Just before serving, toss everything together.


By Chef Mary Berry

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Ingredients of Sansiri Recipes: Green Salad

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