Serves 2-4
2-4 cups or handfuls fresh crunchy salad leaves (Janefield Hydroponics)
3⁄4 cup toasted walnuts or hazelnuts (suggested vendors Ettrick Gardens for Walnuts & Hazelnut Estate for Hazelnuts)
1⁄4 cup fresh lemon juice
6 Tbsp olive oil (Dunford Grove)
Sea salt and freshly ground black pepper, to taste
1⁄2 cup shaved parmesan
1 apple julienned (Willowbrook Orchard)
Combine leaves in a bowl; set aside.
Whisk together lemon juice, oil, salt, and pepper; toss with salad.
Sprinkle with parmesan cheese, apple and walnuts to serve.
This is one of those quick impromptu salads where a bit of this and a bit of that combined with a simple yet fresh dressing works every time.
Thanks to JANEFIELD PEONIES and HYDROPONICS for providing the salad greens used in the demonstration.
If you would like to download a printable version of this recipe, please click here
