- High in dietary fibre
- Vegetarian
- Vegan
- No added sugar
- Healthier living
- Diabetes friendly
- Seafood free
- Shellfish free
- Wheat free
- Soy free
- Sesame free
- Peanut free
- Nut free
- Lactose free
- Gluten free
- Egg free
- Dairy free
Made with baby cos lettuce and shaved broccoli stalk, this leafy green salad is packed with goodness. Drizzled with a homemade salsa verde, it will be your new go-to.
- Serves4
- Prep time15 minutes
Ingredients
- 1 lemon, rind finely grated, juiced
- 1 head broccoli, cut into small florets, stalk peeled
- Extra virgin olive oil, to drizzle
- 1 fennel, thick outer layer peeled, halved lengthways through core, fronds reserved
- 2 radishes
- 2 baby cos lettuce, quartered lengthways
Salsa verde
- 1/2 cup finely chopped fresh herbs (such as parsley, basil and mint)
- 1/2 cup (125ml) extra virgin olive oil
- 1 spring onion, finely chopped
- 1 tbs drained baby capers, chopped
- 2 garlic cloves, finely chopped
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the salsa verde, in a small bowl, combine the herbs, oil, spring onion, capers and garlic. Season.Step 2
Stir lemon rind and 11/2 tbs lemon juice into the salsa verde. In a bowl, toss broccoli florets with the remaining lemon juice, 1/4 cup salsa verde and a drizzle of oil.Step 3
Using a mandolin or sharp knife, shave the broccoli stalk, fennel bulb and radishes into 1mm-thick slices. Arrange the lettuce on a platter. Spoon over broccoli florets and sprinkle with shaved vegetables. Spoon over the remaining salsa verde and sprinkle with reserved fennel fronds to serve.
Recipe tip
COOK. STORE. SAVE.
Leftover tip: You can use other veg stems here, such as the leftover cauliflower stem from the Mexican-style veggie stew. The stem of a head of lettuce also looks really pretty when shaved.
Curtis Stone's green core salad with salsa verde
- Serves4
- Prep time15 minutes
Ingredients
- 1 lemon, rind finely grated, juiced
- 1 head broccoli, cut into small florets, stalk peeled
- Extra virgin olive oil, to drizzle
- 1 fennel, thick outer layer peeled, halved lengthways through core, fronds reserved
- 2 radishes
- 2 baby cos lettuce, quartered lengthways
Salsa verde
- 1/2 cup finely chopped fresh herbs (such as parsley, basil and mint)
- 1/2 cup (125ml) extra virgin olive oil
- 1 spring onion, finely chopped
- 1 tbs drained baby capers, chopped
- 2 garlic cloves, finely chopped
Description
Made with baby cos lettuce and shaved broccoli stalk, this leafy green salad is packed with goodness. Drizzled with a homemade salsa verde, it will be your new go-to.
Method
Step 1
To make the salsa verde, in a small bowl, combine the herbs, oil, spring onion, capers and garlic. Season.Step 2
Stir lemon rind and 11/2 tbs lemon juice into the salsa verde. In a bowl, toss broccoli florets with the remaining lemon juice, 1/4 cup salsa verde and a drizzle of oil.Step 3
Using a mandolin or sharp knife, shave the broccoli stalk, fennel bulb and radishes into 1mm-thick slices. Arrange the lettuce on a platter. Spoon over broccoli florets and sprinkle with shaved vegetables. Spoon over the remaining salsa verde and sprinkle with reserved fennel fronds to serve.