The perfect summer Christmas salad to serve! Great as a light meal or a share plate at BBQ’s or dinner parties. The Lemon and Rosemary vinaigrette brings out all the flavours in the salad.

Chef Kate TIP: The rosemary dressing recipe makes more than enough for this salad. Keep in a screw-top jar or airtight container in the fridge for up to 5 days. Shake before serving. If you have more guests just add more salad greens, beetroot and fetta. I like using a mixture of mixed leaf salad, spinach and rocket.

NOTE: You can buy pre-cooked beetroot and slice to save time. Try adding some cooked chicken or cooked prawns to this salad to make it a main dish. You can also add some of favourite chopped veggies too like capsicum, cucumbers, tomatoes and zucchini.

Toothpick Method: Dip a clean toothpick in your oil bottle and swirl it around a little to coat with oil then swirl the toothpick into the olive oil. Gently stir to incorporate the oil, taste and repeat if desired with a clean toothpick.

 

 

You may also like to try Chef Kate’s Mini Pavlovas with Tangerine Cream The Tangerine adds a lovely citrus burst to the cream.

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