Sat Oct 24 2026 - 04:55
Serves: 2
Course: Main/Side
Cooking Time: 5 mins
Prep Time: 15 mins
Ingredients
- For the Green Goddess dressing:
- Handful fresh flat parsley
- Handful fresh coriander
- Handful fresh dill
- 2-3tbs olive oil
- ½tbs sherry vinegar
- 1tbs capers
- Zest and juice of ½ a lemon
- Sea salt
- 1tbs crème fraîche
- Selection of salad leaves:
- Baby gem
- Frisée lettuce
- Mustard leaf
- Radicchio
- 2tbs pine nuts
- Parmesan, grated, to garnish
- Start by making the Green Goddess dressing. Place the parsley, coriander, dill, olive oil, vinegar, capers, lemon juice and lemon zest in a blender and season with salt. Blend to a paste, then add the crème fraîche just at the end and blend for a few seconds. Then set aside.
- Pick the lettuce leaves, then wash the selection of leaves in some cold, salted water. Strain and dry in a salad spinner, or on some kitchen paper.
- Place a nonstick pan on the heat and add the pine nuts. Toast them in the pan, stirring regularly, for three to four minutes over a medium heat until lightly browned, then remove from the heat.
- Add the washed leaves to a large mixing bowl and add some spoons of the Green Goddess dressing. Lightly mix the leaves by hand to coat evenly in the dressing, then add them to serving plates. Top with some toasted pine nuts and grated Parmesan.
Mark Moriarty
Mark Moriarty is an award winning chef, TV host, author and Irish Times columnist.
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Source: The Irish Times · Mark Moriarty
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