Fall Back Salad

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My daughter named this salad as the clocks had changed the night before, which contributed significantly to our starvation by lunchtime on the day we made it. 

Leftover Brussels sprouts, halved (or use raw ones but cook them a little longer)
Left over (cooked) potatoes, sliced
One nice fat shallot, sliced thinly
Half a tin of garbanzos, from the recesses of your fridge
Handful of herb mix bag salad
Handful of red and green oak lettuce leaves, washed and dried
Olive oil
Red wine vinegar
Sea salt, freshly ground black pepper
Smidge of dijon mustard.
Pine nuts, toasted (optional)

Heat some olive oil in a pan and gently saute the shallot. Add the brussels and up the heat slightly, and toss frequently so that they become golden brown. Meanwhile toss your handful of herb mix salad (or use normal lettuce and add some chervil, parsley and coriander) and your oak lettuce (this is what was in my fridge, ready washed which is incredibly unusual and organized for me) into a salad bowl.   Slice the potatoes on top and throw in your garbanzos. Mix your vinaigrette in a little bowl or jar, starting with a teaspoon or two of mustard, mix in a tablespoon of vinegar and slowly whisk in three tablespoons of olive. Toss in the warm Brussels sprouts and shallots. Salt and pepper it. Toss quickly with the lettuce and vinaigrette and eat immediately. It's very pretty and jolly tasty. But, don't overdress the salad - there is nothing worse than a drenched salad, or a salad that is dressed anything but at the last minute (this is where the salad and I are worryingly similar).

-- Courtesy of Bumble Ward 




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