Genevieve’s Little Gem Salad

SERVES 4

“When Genevieve was pregnant with our daughter, Saffron, I was obsessed with her,” says Menashe. “When she would walk into the restaurant, it was like a ray of sunshine was beaming down on her. I felt compelled to name a dish after her, and this is the kind of salad she loves – simple, with a lot of greens. It’s nicely acidic, which makes it good to serve alongside anything on the richer side. Or you can eat it like Genevieve does – on its own, with her fingers.” Pictured p114.

2 large or 4 small heads little gem lettuce, cored, leaves separated

1/2 cup (loosely packed)

flat-leaf parsley

1/4 cup coarsely chopped dill 3 large radishes, very

thinly sliced

2 tbsp minced golden shallot 8 chives, cut into 2cm lengths 50 gm (1/2 cup) walnuts,

roasted and chopped

30 gm piece ricotta salata

1/2 tsp walnut oil

WALNUT VINAIGRETTE

2 tbsp lemon juice

2 tbsp Champagne vinegar 1 tsp wholegrain mustard

1/2 tsp salt

5 grinds of black pepper 60 ml (1/4 cup) grapeseed oil 60 ml (1/4 cup) walnut oil

1 In a large bowl, combine lettuce, parsley, dill, radishes, shallot, chives and walnuts and toss gently to mix.

2 For walnut vinaigrette, combine lemon juice, vinegar, mustard, salt and pepper. Slowly drizzle in both oils, while whisking, until the dressing is emulsified.

3 Dress greens with 60ml vinaigrette and toss quickly, then season to taste and toss again, making sure each leaf is evenly coated with dressing. 4 Transfer salad to a large serving platter. Shave strips of ricotta salata over the top with a vegetable peeler. Adjust seasoning and vinaigrette to taste and drizzle with walnut oil to serve.