Green Salad

Great with Arun Kapil's Moroccan Spiced Chicken and Algier Aïoli.


  • 4 hearts of baby gem
  • good bunch of chives, tarragon and chervil
  • For the Vinaigrette
  • 1 clove of garlic, cut in half
  • 1 heaped soupspoon best dijon mustard
  • 150ml grape seed oil (or sunflower oil)
  • 50ml fruity, soft olive oil
  • fine sea salt and fresh black pepper - to taste
  • 1 tsp good white wine vinegar
  • 0.50 tsp castor sugar
  • 50 ml boiling water


  1. Take a largish jam jar with a secure lid and rub the inside very firmly with the open-cut edge of the garlic clove.
  2. Add all the ingredients before adding the boiling water to the jar to prevent it from cracking!
  3. Next, screw the lid on tight and shake very, very vigorously till it all emulsifies - a good minute or so should do it.
  4. Pop open the lid and spoon generously over the leaves, then scatter the herbs over.


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