INGREDIENTS

1. For The Dressing:
2. 1½ teaspoons dry mustard
3. 3 tablespoons seasoned rice wine vinegar or cider vinegar
4. 5 tablespoons extra virgin olive oil
5. 9 tablespoons buttermilk
6. 1 tablespoon finely chopped shallot
7. 1 tablespoon chopped fresh dill or 1 ½ teaspoons dried dill
8. freshly ground black pepper, to taste
10. For The Salad:
11. 1 soft round lettuce or heart of romaine lettuce
12. 1 large or 2 small carrots
13. ½ cucumber
14. 6 or so radishes
15. A handful of cherry tomatoes

EQUIPMENT

1. Small jar with tight fitting lid
2. Measuring spoons
3. Cutting board
4. Knife
5. Peeler
6. Large spoon or tongs
7. Large bowl

See imperial conversion table

Jamie's Top Tips

1. Washing and spinning lettuce dry means no more soggy salads – it will also make the dressing cling to the leaves, rather than ending up at the bottom of the bowl.
3. In my opinion the most important part of the salad is the dressing, don’t drown your salad in dressing- a little goes a long way. Always dress just before serving and use your fingers to make sure all your leaves get a good coating of dressing.
5. Once you have learned to make this salad try adding a few of your favorite other ingredients like a few toasted nuts, some peppery arugula, or some crumbled feta.

PREPARATION

1. Put all the dressing ingredients in a small jar with a tight fitting lid. Shake really well. The dressing makes twice as much as you will need for this salad. The rest can be refrigerated for up to a week.

2. For the salad, pull off any wilty or bruised outer leaves. Separate the leaves, tear out any thick stems and tear the leaves into bite-size pieces. Wash the leaves and spin them in a salad spinner.

3. Peel and grate the carrot, cut the cucumber in half lengthwise, then into half-moon slices. Slice the radishes thin and cut the cherry tomatoes in half. Add all the vegetables to the lettuce. Give the dressing a good shake, pour half of it over the salad and toss.

NUTRITION NOTE

All of Jamie’s Food Revolution Day recipes have been written keeping the key nutrients in mind. We’ve nutritionally analysed each recipe to make sure they’re in check for calories, saturated fat and salt, to help you prepare quick, nutritious meals made with fresh ingredients. We have sorted the recipes according to different occasions, but feel free to pick and choose a selection of dishes for whatever event you have in mind, whether it is an everyday family meal or a feast for a party. Fruit and vegetables should be part of meals and snacks, and desserts are no exception. We have provided a selection of dessert recipes using different varieties of fruit, with the odd treat recipe like the summer berry pavlova thrown in, which is ok to have once in a while.