Photo by elena antoniou
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Prep time
30 minutes
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Cook time
10 minutes
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Serves
6
Ingredients
- Salad leaves.
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4 handfuls of greens eg lettuce harts, small spinach and beetroot leaves, tiny fresh herbs
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One small cooked beetroot cut in very small cubes
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Some fresh redcurrants or blackberries
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Toasted walnuts cut into small pieces.
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2 tablespoons of wine vinegar.
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1 tablespoon sweet fruit vinegar.
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2 tablespoons of olive oil.
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Sea salt.
- Yogurt dressing.
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100 grams labneh Lebanese yogurt or strained Greek.
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100 grams ricotta or Greek manouri soft cheese.
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70 approx. milk full fat.
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1/2 teaspoon white truffle oil.
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Salt
Directions
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For the yogurt dressing, blend in a food processor everything together, except the oil to make a smooth paste.
Stir in the oil.
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Place the paste in the center of a serving salad bowl.
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In another bowl, mix all the salad leaves and herbs the add the dressing and toss.
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Arrange the salad in the serving bowl around the yogurt dressing.
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Add on top of the leaves the beetroot, berries and walnuts.
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