Curtis Stone's green core salad with salsa verde

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.

Curtis' green core salad with salsa verde

Serves

4

Prep

15m

Cooking

0m

Ingredients

  • 1 lemon, rind finely grated, juiced
  • 1 head broccoli, cut into small florets, stalk peeled
  • Extra virgin olive oil, to drizzle
  • 1 small 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

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.

Waste wise

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. 

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.