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Recipe

A Bite To Eat With Alice: Leafy salad with seeded mustard vinaigrette

Prep time: 
5
Cook time: 
5
Skill level: 
Low
Serves: 
4 as a side
A picture of mixed lettuce leafs in a bowl garnished with seeded mustard vinaigrette.

The humble side salad that ties a meal together.  (ABC News: David Sier)

Alice Zaslavsky is the host of A Bite To Eat with Alice, weeknights at 6pm on ABC TV and anytime on ABC iview. Alice is the resident culinary correspondent for ABC News Breakfast and ABC Radio, a food literacy advocate, bestselling cookbook author, and creator of Phenomenom, a free digital toolbox helping teachers slip more serves of veg into the curriculum.

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Stephanie Alexander is an esteemed Australian chef, restaurateur and food educator and joined Alice in the kitchen.

This leafy salad is actually one she originally made for Alice, that Alice got to make for her on her show.

A picture of mixed lettuce leaves sitting in a salad spinner.

Thoroughly dry off excess water to avoid the salad dressing slipping off.  (ABC News: David Sier)

This recipe appears in A Bite to Eat with Alice, a new nightly cooking show on ABC iview and weeknights at 6pm on ABC TV.

Find the full list of recipe credits here.

A Bite To Eat With Alice: Leafy salad with seeded mustard vinaigrette

Prep time: 
5
Cook time: 
5
Skill level: 
Low
Serves: 
4 as a side

Ingredients

Seeded-mustard vinaigrette:

Method

  1. Prepare your salad greens and herbs by soaking the picked leaves in plenty of cold water and set in the fridge until ready to serve. If your salad leaves have no time to chill in fridge, after soaking and rinsing them, use a salad spinner to dry them, or roll in a clean tea towel to thoroughly dry off the excess water. The dressing will slip right off wet salad leaves.
  2. Rub your salad bowl with the cut side of the garlic.
  3. Prepare the vinaigrette by adding the vinegar, salt and sugar and giving a little whisk to dissolve. Add the mustard, olive oil and some freshly ground black pepper and leave to mingle.
  4. Pop in your lovingly prepared greens, herbs and shallots and gently toss them around in the bowl, being careful not to bruise the leaves.
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