Green salad with Spenwood
This simple green salad, taken from the menu of Jackson Boxer's new London restaurant, Vesper, is elevated with the addition of Spenwood, an award-winning, hard-pressed British ewe’s milk cheese.
Other recipes from Vesper published on the House & Garden website include Jackson's take on a classic roast chicken with bread sauce, a chocolate cake with sour cream – and of course the classic Vesper martini.
The House & Garden archive is full of fresh and delicious salad recipes, from Romilly Newman's potato, egg and haricot vert salad with rocket pesto to Sally Clarke's blood orange salad with fennel, celery and pistachios.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Tear the leaves from the lettuce and wash it thoroughly in iced water, then dry in a salad spinner.
Step 2
In a small bowl, mix the shallots with a big pinch of salt and the vinegar. Leave to sit for 5 minutes.
Step 3
Strain the vinegar into a second bowl, reserving the shallots. With a balloon whisk, beat the olive oil into the vinegar to form an emulsion. Toss the leaves with the emulsified dressing, then add the reserved shallots, and salt and pepper to taste. Arrange on a plate, then finish with grated sheep’s cheese and chives.
