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Red leaf salad on black plate with red lettuce leaves and rosemary stems on the side as well as a small bowl with honey.
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5 from 1 vote

Ravishing Red Leaf Salad

If you're a fan of fresh, vibrant salads that are as beautiful to look at as they are to eat, then you should try our ravishing Red Leaf Salad.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Salad
Cuisine: Australian
Keyword: entertaining salad, pear salad, raw asparagus salad, red leaf salad
Difficulty: Easy
Diet: dairy free, Gluten free, nut free, Vegetarian,
Servings: 6 as a side
Calories: 219kcal
Author: Anastasia Papapetros

Equipment

  • Salad Spinner
  • Vegetable Peeler or Y-peeler

Ingredients

For the salad

  • 260 grams red leaf lettuce (1 head of lettuce approx. 9oz)
  • 300 grams asparagus (2 small bunches approx. 11oz)
  • 500 grams pear (2 medium pears approx. 18oz)
  • 50 grams Manchego cheese (⅓ cup approx. 2oz)
  • Sea salt & cracked black pepper

For the dressing

  • ⅓ cup extra virgin olive oil
  • ¼ cup chardonnay vinegar (or white wine vinegar)
  • 1 tablespoon rosemary, chopped finely
  • 1 tablespoon honey, melted
  • 1 tablespoon Dijon mustard
Metric - Imperial

Instructions

1-PREPARE INGREDIENTS

  • Trim the root end from your red leaf lettuce and remove any outer damaged leaves.
  • Separate the leaves, place them in a colander and rinse under gently running cold water to remove any dirt.
  • Shake to remove excess water and then either pat dry with a clean kitchen towel or spin dry in a salad spinner.
  • Tear the lettuce leaves into bite-sized pieces.
  • Wash and dry your asparagus and cut off the woody end bits (approx. 2.5cm/1" from the bottom).
  • Line up your asparagus diagonally, then thinly slice them at an angle.
  • Wash and dry your pears, cut them in half and remove the cores. Then cut them into bite sized pieces.
  • Using a vegetable peeeler or y-peeler shave the manchego cheese until you make up ⅓ of a cup.

2-SHAKE-UP DRESSING

  • Wash and dry your rosemary sprigs, strip the leaves from the stems and then chop finely.
  • Place all the dressing glass jar, season and shake vigorously to emulsify.
  • Taste and adjust seasonings according to your liking.

3-ASSEMBLE SALAD

  • Place everything in a large mixing bowl, season and pour over the dressing.
  • Mix well to combine, arrange in a salad bowl and serve immediately.

Video

Nutrition

Calories: 219kcal | Carbohydrates: 19g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 9mg | Sodium: 92mg | Potassium: 291mg | Fiber: 4g | Sugar: 12g | Vitamin A: 3703IU | Vitamin C: 8mg | Calcium: 127mg | Iron: 2mg