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miscellaneous | lemon dressed salad leaves

Serves 2-4

I discovered a similar recipe quite recently on a course at the Art of Hospitality in London. And it made me think that I should stop always using my standard salad dressing all the time! This is delicious and works beautifully with the plump sultanas. And you can serve it with many things.

Wheat free, dairy free, nut free, meat free version...



  1. Soak the sultanas for about 15-20 minutes in cold water, to plump them up - then drain.
  2. Mix the oil, lemon juice, zest, sugar, salt, pepper and parsley - stir well and add the sultanas.
  3. Dress the salad leaves - work it through with your hands to make sure the leaves are well coated but not drenched.

Maybe serve with...

This works well with lots of dishes like the aubergine caponata and the minted courgettes, the chickpea burgers or the basil bean bruscetta - or you can add your favourite things to it, to make it into a meal in itself.

For those able to eat wheat...

Serve with toasted ciabatta slathered with mushroom pate. Or to accompany the mini spicy bean burgers in tiny seeded rolls.

For those able to eat nuts...

Sprinkle some of your favourite nuts and seeds into the salad. Toasted almond flakes and green beans are lovely mixed in here.

If you have salad leaves leftover, see the fajita feast or the chick pea burgers. If you have lemon, see the basic salad dressing. If you have sultanas, see banana, date and walnut welsh cakes and baked apples.

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