Rocket & Frisee salads with avocado and celery
We didn’t post a salad recipe recently – with all the fresh vegetables and fruits on the market we believe salad fans don’t actually need much of inspiration these days. But this one is interesting and new for us, so we decided to share it with you. We start with the desire to recreate something we already liked in a restaurant, but we changed it considerably in the process. The final result is fresh and sharp, and we love its variety of textures.
As all the ingredients are available whole year round, it is actually not a typical summer salad and you can have whenever you want it.
Preparation time: 15 minutes
For the Vinaigrette:
½ lemon, juice and some zest
2 tsp finely chopped shallots
1 tsp finely grated fresh ginger
2 tbsp extra-virgin olive oil
1 tbsp honey
pinch of salt
For the salad:
Medium head of frisée salad (French curly endive)
Small brunch of rocket salad (arugula)
1 ripe avocado
5-6 stalks of celery
Combine all the dressing ingredients in a small bowl and whisk them to blend. We use our flavour shaker for this task and it menages really well with it in less than a minute.
Wash thoroughly the leafy green vegetables and dry them in a salad spiner. Peel the celery stalks nad slice them finely. Mix everything in a big salad bowl. Prepare the avocado at the end so it has no time to oxidise and go brown – cut it in two lengthwise, remove the pit and slice it in small cubes. Add in the bowl.
Drizzle the vinaigrette over the salad and toss gently.