Christmas Salad Wreath

Christmas Salad Wreath

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Prep 0 mins
Cook 0 mins
Ready-in 0 mins

Ingredients

Dressing
2 clove garlic, peeled
1 teaspoon salt
3 tablespoons grated parmesan
75 ml extra-virgin olive oil
1 tablespoon finely chopped shallot
3 tablespoon white wine verjuice or white wine vinegar
Salad
2 baby cos lettuces, trimmed and broken apart into leaves
200 grams baby rocket leaves, trimmed
2 witloof, trimmed and broken apart into leaves
2 tablespoon olive oil
2 slices grainy toast-thickness bread, crusts removed, cut into small cubes
1 tablespoon crushed garlic
1 punnet cherry tomatoes
2 small lebanese cucumbers, washed, dried and thinly sliced
1/2 cup basil leaves
2 tablespoons snipped chives
2 tablespoons chopped parsley
2 ripe avocados

Instructions

  1. To make the dressing, crush the garlic and salt together with a knife.
  2. Transfer to a bowl and add parmesan.
  3. Slowly whisk in oil.
  4. Add shallots and verjuice/vinegar.
  5. The dressing can be made several hours ahead; give it a good whisk before serving.
  6. Prepare all the salad leaves.
  7. Transfer to plastic bags lined with paper towels and refrigerate until needed.
  8. Put olive oil in a large bowl with bread cubes & garlic.
  9. Toss until coated and place on lined oven tray and toast until golden brown.
  10. When ready to assemble the salad, tear salad leaves into smaller pieces and remove thick stems.
  11. Arrange in a circle on a very large platter with the witloof.
  12. Halve the tomatoes and add to the platter with the croutons and cucumber.
  13. Scatter with herbs.
  14. Cut avocados in half, discard the stones and scoop out balls (you'll have some avocado flesh remaining in the skins, scoop it out, transfer to a bowl, quickly mash with lemon juice, cover right on the surface with plastic food wrap and refrigerate – use for guacamole the following day) or halve, peel and slice avocados in the usual way.
  15. Scatter the salad with rocket.
  16. Re-whisk dressing and transfer to a small serving bowl and place in the centre of the salad.
  17. Serve immediately with tongs and encourage everyone to spoon over their own dressing to avoid the salad going soggy.