Jamie Magazine
By Jamie Oliver
10 mins
Super easy
serves 4
About the recipe
This is the clever way Jools gets all our kids – even the babies – to eat lots of salad. Everything is chopped extra fine and tiny, almost like a salsa, making it an absolute pleasure to eat.
Recipe From
Ingredients
6 small carrots, mixed colours if possible
2 sticks of celery
1 handful of ripe cherry tomatoes, mixed colours if possible
2 little gem lettuces
optional: 100g feta cheese
a few sprigs of fresh mint
1 heaped teaspoon Dijon mustard
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
Top Tip
The brilliant thing about a chopped salad is you can use anything fresh, crunchy and delicious – think broccoli, white or red cabbage, cucumber, peppers, whatever you fancy.
Method
- On a large board, trim and finely chop the carrots and celery, finely chop the tomatoes, then separate and finely chop the lettuce leaves.
- Once everything is fairly fine, start mixing it up and chopping some more.
- Crumble over the feta, if using, then pick and roll the mint leaves like a cigar and chop into the salad.
- Make a well in the middle, add the mustard, balsamic vinegar, oil and a pinch of sea salt and black pepper and mix together. Then start mixing the salad into the dressing, chopping and mixing as you go. Or, you could make the dressing by mixing all the ingredients in a jam jar, ready to dress the salad at the table.
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