| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Grains |
|
Coxon’s kit, Coxon2 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Virgin olive oil |
| 85 |
g |
Feta cheese |
| 6 |
|
Fresh figs; washed |
| 1/2 |
|
Lemon; juice of |
| 2 |
ts |
Pink pepper- corns; crushed |
| 4 |
sl |
Parma ham |
|
|
Seasoning |
|
|
Flat leaf parsley |
|
|
Frisee |
|
|
Curly radicchio |
|
|
Oak |
|
|
Lambs |
|
|
Dandelion |
|
|
(make 3 days ahead) |
| 1 |
tb |
Clear honey |
| 2 |
tb |
White wine vinegar |
| 2 |
tb |
Walnut oil |
| 1 |
|
Stick lemon grass; trimmed |
|
|
Rind and juice of 1/2 lemon |
INSTRUCTIONS
MIXED SALAD LEAVES
HONEY AND LEMON GRASS DRESSI
Firstly, make the dressing. Roughly chop the lemon grass and place into a
pan. Add the lemon and white wine vinegar and bring to the boil. Add the
honey. Remove from the heat and pour into a sterilised bottle. Add the
walnut oil and leave for at least 3 days before using.
Roughly chop the lemon grass and place into a pan. Add the lemon and white
wine vinegar and bring up to the boil. Add the honey. Remove from the heat
and pour into a sterilised bottle. Add the walnut oil and leave for at
least 3 days before using.
Lightly oil a tray (suitable to fit under the grill). Slice the feta cheese
carefully and place on the greased tray. Cut each fig into 4 and place on
the tray. Brush the feta and figs with the oil. Dust the feta cheese with
the peppercorns and lemon juice and grill for approximately 4 minutes.
At the last minute mix the salad leaves with a little dressing and place in
the centre of the plate. Add the ham, feta and figs. Drizzle with the honey
and lemon grass dressing.
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