Green Salad

Luscious Leaves

Award-winning London chef, and one half of successful catering company Blackbird Catering, Annie O'Carroll creates mouth-wateringly tasty salad recipes to tantalise the taste buds. Using seasonal produce, Annie shows us how to spice up the traditional notion of a salad by blending unusual and exciting combinations of flavours. This can be made with any lively foliage you have in the fridge, cooked or raw and any soft herbs, just ensure you make a punchy dressing.

Serves 4

I have used:

  • edamame beans (available frozen in large supermarkets)
  • baby spinach
  • samphire
  • finely sliced red onion
  • finely sliced fennel
  • blanched green beans
  • roughly torn basil, chervil and chives

For the dressing:

  • 3 tbsp sherry vinegar
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • 2 tbsp olive oil
  • large pinch of salt

Mix together the ingredients for the dressing until well combined. Toss salad with the dressing just before serving.

Annie O'Carroll and Georgina Holt have collaborated to form Blackbird Catering, a catering company that provides each client with a vibrancy of interesting and original menus, personal service and ideas for event organising, from weddings and big celebrations, to small dinners, working in London and the south of England. To find out more visit www.blackbirdcatering.co.uk or call 07877 835767 / 07946 532130.

  • Photographs David Merewether
  • Recipes Annie O'Carroll

WT