Simple Mixed Leaf Salad Recipe

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prepare ahead?

You could mix the dressing in advance but best to dress the leaves at the last minute to avoid them wilting.

leftover potential

Will keep in the fridge and be edible if you’re into marinated soggy salad.

variations for fun

gluten-free – use a gluten free soy sauce such as tamari or skip the soy and season with sea salt instead.

different leaves – this salad is super versatile. Feel free to play around with different leaves, depending on what looks freshest in the market.

mixed leaf & parmesan – shave some fine slices of parmesan and sprinkle over the salad.

single leaf – try plain rocket (arugula) or baby spinach.

troubleshooting guide

dressing not sticking to the leaves – Usually this is a sign the leaves weren’t completely dry after they were washed. Next time spin dry in a salad spinner or pat really well with paper towel.

too oily – You’ve got too much dressing. Toss in some more leaves if you have them or transfer to a clean bowl and toss again so some of the excess dressing comes off onto the sides of the bowl.

too dry – Not enough dressing for the amount of leaves. Mix up a little more dressing and add to the leaves a little at a time. Keep the remainder of the dressing in the fridge.

serving suggestions

Pretty much works as an accompaniment to anything savoury.

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simple mixed leaf salad recipe
serves 2 as a side

1 tablespoon sherry vinegar
1/2 teaspoon soy sauce
3 handfuls mixed salad leaves, washed and dried

1. Combine vinegar, soy and 3 tablespoons extra virgin olive oil in a medium bowl.

2. Toss leaves gently in the dressing using clean hands.

3. Taste and season.