Ingredients
| FOR THE HONEY-MUSTARD DRESSING | |
| 1 teaspoon Dijon mustard | |
| 1 teaspoon honey | |
| 1 tablespoon red wine vinegar | |
| ¼ cup olive oil | |
| salt and pepper | |
| FOR THE SALAD | |
| 2 tablespoons nigella seeds | |
| 2 heads red witlof | |
| ½ telegraph cucumber, sliced into 2-3mm slices | |
| 300g strawberries, hulled, quartered | |
| 20g picked French tarragon leaves (use Russian tarragon as a substitute) | |
| 100g feta, roughly crumbled |
A stunner of a salad, for Christmas or any al fresco lunch or dinner. Once dressed, serve immediately, as the ingredients are fragile and its best served vibrant and crisp for the wow factor.
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Instructions
| 1. | FOR THE HONEY-MUSTARD DRESSING |
| 2. | Simply put everything into a jar with a lid and shake until emulsified. |
| 3. | Loosen with a little more olive oil if the dressing is too thick. Taste and adjust seasoning if necessary. |
| 4. | FOR THE SALAD |
| 5. | Toast the nigella seeds in a small, dry saucepan over a low heat until fragrant, about 2-3 minutes, then remove from the heat. |
| 6. | Remove any slightly wilted outer leaves of the witlof, then trim the base to release the leaves, continuing until all the leaves have been separated. |
| 7. | Get your largest mixing bowl and, in this order, add the witlof leaves, sliced cucumber, strawberries, tarragon leaves, feta and 1 tablespoon nigella seeds. Add dressing to coat. |
| 8. | Mix gently with your hands to incorporate everything, but don’t allow anything to be overworked, or crush the strawberries – you want a salad that has a lightness, texture and crispness. |
| 9. | Transfer to a serving bowl, scatter with the remaining nigella seeds and serve immediately. |
Recipes & food styling Marc Weir / Photography Amber-Jayne Bain