Vinaigrette is a simple dressing made from oil, vinegar, and seasoning, giving salad leaves a light, sharp flavour. Fresh lettuce and a mustard dressing give Delia Smith Green Salad Recipe its crisp texture and clean finish.
Ingredients
This recipe serves 4 people as a side dish and takes about 15 minutes to prepare. No cooking is required.
For the Green Salad:
1 small butterhead lettuce
1 romaine lettuce heart
70g fresh watercress
½ cucumber, thinly sliced
2 spring onions, finely chopped
2 tablespoons fresh parsley, chopped
For the Vinaigrette Dressing:
3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
½ teaspoon caster sugar (optional)
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Use fresh lettuce with firm, healthy leaves. Butterhead has a soft texture and mild flavour, while romaine gives the salad a pleasant crunch. Watercress adds a peppery taste that goes nicely with the mustard dressing.
Extra virgin olive oil is a good choice for vinaigrette because of its slightly fruity taste. White wine vinegar has enough acidity to give the salad some sharpness without overpowering the vegetables.
How to Make Delia Smith Green Salad
Step 1: Prepare the Vegetables
Remove any damaged outer leaves from the butterhead and romaine lettuce. Separate the remaining leaves and wash them thoroughly in cold water to remove dirt and grit.
Drain the lettuce in a salad spinner until completely dry. If you don’t have one, spread the leaves over a clean kitchen towel and gently pat them dry. Wet lettuce tends to make the dressing watery, so take a little time with this part.
Tear the lettuce into pieces large enough to pick up comfortably with a fork. I prefer tearing the leaves by hand because it gives them a more natural appearance than cutting everything into identical pieces.
Wash the watercress, remove any thick stems, and leave the tender leaves whole. Thinly slice the cucumber, chop the spring onions, and finely chop the parsley.
Put the prepared vegetables into a large salad bowl and keep them refrigerated while making the dressing.
Step 2: Prepare the Vinaigrette Dressing
Add the white wine vinegar, Dijon mustard, salt, black pepper, and optional caster sugar to a small bowl.
Whisk the ingredients together until the mustard has mixed with the vinegar. Slowly pour in the olive oil while whisking continuously. After about 30 seconds, the dressing should look slightly thicker and evenly mixed.
Taste the vinaigrette before adding it to the salad. It should have a gentle acidity with a little mustard flavour. If it tastes too sharp, add a small amount of olive oil. If you prefer more acidity, add a few extra drops of vinegar.
The sugar is optional. Personally, I prefer the dressing without it because the vegetables already have a mild natural sweetness. However, a small amount can soften the acidity if your vinegar tastes particularly strong.
Step 3: Toss the Salad and Serve
Take the prepared vegetables out of the refrigerator and give them a gentle toss to distribute the different leaves.
Pour about two-thirds of the vinaigrette over the salad. Using two large spoons, lift and turn the vegetables until the leaves have a thin coating of dressing.
Avoid adding all the vinaigrette immediately. A green salad should taste fresh and lightly dressed, not oily. You can always add more after tasting.
Transfer the salad to individual plates or leave it in the serving bowl. Scatter the chopped parsley over the top and serve immediately.
For the best texture, add the dressing just before eating. If dressed lettuce sits for too long, the leaves start to soften and lose their crunch.
What to Serve With Delia Smith Green Salad
Green salad goes well with roasted meat, fish, pasta, and dishes containing creamy sauces. Its fresh vegetables and slightly acidic dressing provide a pleasant contrast to richer food.
Roast chicken is one of my favourite things to serve alongside this salad. The light vinaigrette complements the savoury flavour of the chicken, especially when roasted potatoes are served with it.
Cheese or mushroom quiche is another good choice. Quiche has a rich filling and buttery pastry, so a green salad makes a refreshing side dish without adding anything too heavy.
Grilled salmon, baked cod, and roasted vegetables also taste good with this salad. For lunch, you can serve Delia Smith Green Salad Recipe alongside crusty bread, boiled eggs, or a simple cheese sandwich.
I would avoid adding too many extra ingredients when serving it with a main course. The combination of lettuce, cucumber, and mustard vinaigrette is already enough for a fresh side salad.
Delia Smith Green Salad Nutrition Information
The following nutritional values are estimates for one serving when the recipe is divided into four portions and all the dressing is used.
Nutrient | Amount Per Serving |
|---|---|
Calories | 120 kcal |
Carbohydrates | 5g |
Protein | 2g |
Total Fat | 11g |
Saturated Fat | 1.5g |
Fibre | 2g |
Sugar | 2g |
Sodium | 170mg |
Most of the calories come from olive oil, which contains mainly unsaturated fats. The vegetables provide fibre, vitamin K, vitamin C, and other nutrients.
The nutritional values will change slightly depending on the size of the vegetables and how much dressing you use.
FAQs
Can I Make Green Salad Ahead of Time?
Yes, you can prepare the vegetables several hours before serving. Wash and dry the lettuce, slice the cucumber, and store everything in a covered container in the refrigerator. Keep the vinaigrette separate until you’re ready to eat.
What Is the Best Lettuce for Green Salad?
Butterhead and romaine lettuce are both good choices. Butterhead has tender leaves and a mild flavour, while romaine has a firmer texture. You can also use Little Gem lettuce or a mixture of fresh salad greens.
Can I Replace White Wine Vinegar With Lemon Juice?
Yes, fresh lemon juice works well in vinaigrette. Replace the vinegar with the same amount of lemon juice and taste the dressing before serving. Lemon produces a slightly different flavour, but it still complements the lettuce and cucumber nicely.
How Do I Keep Green Salad Fresh and Crispy?
Wash the lettuce in cold water and dry it thoroughly before storing. Keep the prepared leaves in the refrigerator until serving, and never add the dressing too early. A salad spinner is particularly useful for removing water without damaging delicate leaves.
How Long Does Green Salad Last in the Refrigerator?
Undressed salad usually keeps for one to two days in an airtight container in the refrigerator. Place a clean paper towel inside to absorb extra moisture. Once the salad has been mixed with vinaigrette, it is best eaten immediately.
Can I Add Other Vegetables to Green Salad?
Yes, thinly sliced radishes, celery, and avocado are good additions. Radishes provide extra crunch, while avocado gives the salad a softer texture. Fresh chives or dill can also be used instead of parsley if you prefer a different herb flavour.