Salad of wild rocket, shallots and raspberry vinaigrette
The Australian Women's Weekly January 2008
Salad of wild rocket, shallots and raspberry vinaigrette
INGREDIENTS
1 French shallot, chopped finely
2 tablespoons raspberry vinegar
¼ cup (60ml) extra virgin olive oil
2 teaspoons cold water
salt and freshly ground black pepper
4 cups (70g) lightly packed wild rocket leaves, washed, dried
METHOD
Combine the shallot and vinegar in a large bowl, gradually whisk in oil. Whisk in water and season with salt and pepper.
Toss the rocket leaves in a large bowl with enough vinaigrette to coat. Season the salad to taste with salt and pepper. Cover and refrigerate the remaining vinaigrette in a jar for another use.
Not suitable to freeze.
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