Jamie Oliver's Green God Salad
Over a year ago
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Ingredients
- 5 large handfuls of interesting salad leaves, such as soft round lettuce, oakleaf lettuce, radicchio, rocket, mizuna and dandelion
- A bunch of small radishes, trimmed
- 2 handfuls of freshly podded peas
- 2 handfuls of pea shoots if you can get them! (Optional)
- A few edible flowers, such as marigolds, pansies or violas (Optional)
- 1 ripe avacado, halved and stoned
- 1 fresh red chilli, seeded
- 2-3 limes, juice
- extra virgin olive oil
- 6 sprigs of fresh dill
- 6 sprigs of fresh mint, leaves picked
- 6 sprigs of fresh coriander, leaves picked
- 1tbsp sour cream
- sea salt and freshly ground black pepper
- a small splash of tequila (optional)
- 1ltr vegetable oil
- 3 soft tortillas, rolled up and thinly sliced into 0.5cm (quarter in) strips
- 1 red onion, peeled and thinly sliced about 0.5cm (quarter in) thick
- 1 heaped tsp plain flour
Accompaniment
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Method
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1
Get a liquidiser or hand blender for your dressing.
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2
Scoop the avocado flesh into the liquidiser and add half the chilli, the juice of 2 of your limes and 3 times as much extra virgin olive oil as lime juice (about 6 tablespoons).
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3
Add the rest of the dressing ingredients and a pinch of salt and pepper, pop the lid on, and whiz until you get a smooth, shiny liquid.
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4
Add a splash of water or tequila to get it to the right drizzling consistency if you like, then have a taste.
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5
It's up to you to give it attitude, so add a bit more of anything you think it needs.
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6
Next make your crunchy topping.
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7
Pour the vegetable oil into a large sturdy pan and heat it to 180C.
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8
If you don't have a thermometer, just add a small piece of potato to the oil.
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9
When it turns crisp and golden and floats to the top, the oil is ready.
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10
Remove the piece of potato and carefully lower in the tortilla strips.
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11
Move them around a bit and fry them for a few minutes.
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12
When golden and crisp, use a slotted spoon to remove them to a plate lined with kitchen paper to drain.
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13
Toss the onion slices in the flour to lightly coat them, then carefully lower them into the hot oil and deep-fry until golden and crispy.
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14
Move them to the kitchen paper and sprinkle with a pinch of salt.
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15
Put your mixed salad leaves into a bowl with the radishes, peas, pea shoots if you have them and just enough of the dressing to lightly coat the leaves.
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16
Toss together using your hands, then pile on a big platter or bowl in the middle of the table with some edible flowers scattered on top.
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17
Plonk your jug of incredible dressing and bowl of crunchy topping down next to it and let everyone get stuck in and assemble their own.
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