Right a simple, basic side salad. A classic family staple, it’s easy it’s affordable
it goes with pretty much anything and it’s beautiful.
I’ve got all my ingredients over here and I’ve got a nice big bowl over here which I’m
going to put it in, going to dress it in and then I’m going to serve it from.
You should know me by now, I don’t like washing up; that’s a tip. Use the same bowl to dress
it and serve it. I’ve got some little baby gem lettuces, they’ve
been washed. You don’t have to do no ceremony, no circumstance. just start chopping it up as
rough as you like. I’m chopping it fast because I can, if you
can’t don’t worry! Nice cherry tomatoes, chuck them in. Spring
onions next. If you don’t like onion, leave it out, it’s not a problem. I’m not gonna
cry about it. Why should you? We want to use the tops as well, the green
bits. Doesn’t it look beautiful already? Last but not least, some fresh coriander.
I used to be very heavy handed and with salad you can’t really do that.
A good tip that Jamie taught me is that you get our finger tips and you go in underneath
your salad and just let it fall through your fingers. Just like that.
That way you’re mixing everything in together but you’re not bruising nothing, you’re not
damaging nothing, nothing’s not getting beat up. It’s all just mixing up nicely.
We’re going to make our dressing now. A lemon and olive oil dressing. I’m rolling the lemon
because it bursts all the little capsules inside and you get twice as much juice. We’ve
got that much lemon juice. We now need to put double that lemon juice, of olive oil.
That’s one, two. Lovely and a good pinch of salt. Nice hefty pinch of black pepper. Shaky,
shaky, shaky, salad dressing. Done. Don’t dress the salad until you are ready
to eat it. Because when you make a salad dressing you use an acid. Be it lemon juice, white
wine vinegar, red wine vinegar, balsamic vinegar, any kind of acid will cook your salad and
it will go all soggy and wilted and your lettuce won’t be crispy and your cucumber won’t be
crunchy. Dress it when you’re ready to eat and I mean
literally at the very last second. Remember you don’t have to use all of this,
you just want to coat each little bit. You don’t want any dressing left in the bottom
of the bowl because them it will be too much. And remember, fairy fingers! Lift it and just
let it fall make sure every bit is covered. Look how shiny and lovely that is.
And there you have it. A beautiful, simple side salad. Give it a ho and let me know how
you got on in the comments box below. Good luck!
If you like this recipe and you want to see more of mine or any of the other gang from Jamie
Oliver’s Food Tube. Don’t forget, click this link and subscribe now.
it goes with pretty much anything and it’s beautiful.
I’ve got all my ingredients over here and I’ve got a nice big bowl over here which I’m
going to put it in, going to dress it in and then I’m going to serve it from.
You should know me by now, I don’t like washing up; that’s a tip. Use the same bowl to dress
it and serve it. I’ve got some little baby gem lettuces, they’ve
been washed. You don’t have to do no ceremony, no circumstance. just start chopping it up as
rough as you like. I’m chopping it fast because I can, if you
can’t don’t worry! Nice cherry tomatoes, chuck them in. Spring
onions next. If you don’t like onion, leave it out, it’s not a problem. I’m not gonna
cry about it. Why should you? We want to use the tops as well, the green
bits. Doesn’t it look beautiful already? Last but not least, some fresh coriander.
I used to be very heavy handed and with salad you can’t really do that.
A good tip that Jamie taught me is that you get our finger tips and you go in underneath
your salad and just let it fall through your fingers. Just like that.
That way you’re mixing everything in together but you’re not bruising nothing, you’re not
damaging nothing, nothing’s not getting beat up. It’s all just mixing up nicely.
We’re going to make our dressing now. A lemon and olive oil dressing. I’m rolling the lemon
because it bursts all the little capsules inside and you get twice as much juice. We’ve
got that much lemon juice. We now need to put double that lemon juice, of olive oil.
That’s one, two. Lovely and a good pinch of salt. Nice hefty pinch of black pepper. Shaky,
shaky, shaky, salad dressing. Done. Don’t dress the salad until you are ready
to eat it. Because when you make a salad dressing you use an acid. Be it lemon juice, white
wine vinegar, red wine vinegar, balsamic vinegar, any kind of acid will cook your salad and
it will go all soggy and wilted and your lettuce won’t be crispy and your cucumber won’t be
crunchy. Dress it when you’re ready to eat and I mean
literally at the very last second. Remember you don’t have to use all of this,
you just want to coat each little bit. You don’t want any dressing left in the bottom
of the bowl because them it will be too much. And remember, fairy fingers! Lift it and just
let it fall make sure every bit is covered. Look how shiny and lovely that is.
And there you have it. A beautiful, simple side salad. Give it a ho and let me know how
you got on in the comments box below. Good luck!
If you like this recipe and you want to see more of mine or any of the other gang from Jamie
Oliver’s Food Tube. Don’t forget, click this link and subscribe now.
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