People often forget that a simply dressed bowl of leaves can be the most refreshing thing on a barbecue spread. This dressing not only keeps beautifully (make it days ahead), but it transforms even basic supermarket leaves.
White balsamic is key here. It brings gentle, honeyed sweetness, perfect for taming ginger's bite while keeping everything bright. The consistency varies wildly between brands (Belazu's is thicker and more syrupy than Mazzetti's), so taste and adjust with maple syrup or sugar as needed.
| 3 tbsp | olive oil |
| 2 tbsp | white balsamic vinegar |
| 2½ tbsp | lemon juice (from 1 lemon) |
| 1 small | garlic clove, roughly chopped |
| 20g | ginger, peeled and roughly chopped (15g) |
| fine sea salt and black pepper | |
| TO SERVE (optional) | |
| 200g | salad leaves, we used a mix of butterhead, baby gem and pink radicchio |
| 4 | radishes, very thinly sliced in rounds (optional) |
| toasted crunchy seeds like pumpkin and sunflower seeds or nuts | |
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