Three-pepper Salad

Serves: 4

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Total Time: 15

Prep Time: 15

• 45 ml (3tbsp) olive oil
• 10 ml (2tsp) balsamic vinegar
• 2.5 ml (1?2 level tsp) caster sugar
• 5 ml (1 level tsp) Dijon mustard
• 10 ml (2 level tsp) pink peppercorns (see Cook's Tip)
• 175 gram(s) frisée lettuce
• 25 gram(s) rocket leaves
• 125 gram(s) radishes, leaves and roots removed

Method

1. Combine oil, vinegar, caster sugar, mustard and peppercorns in a bowl, then whisk thoroughly.
2. Prepare and wash the frisée lettuce and rocket. Thinly slice the radishes into sticks, and toss with the frisée and rocket leaves in a large bowl. Cover and chill.
3. Just before serving, stir the dressing and pour over the leaves. Toss well until evenly mixed, then serve immediately.
4. SERVE WITH... As a starter or light lunch, crumble crispy grilled bacon into the salad, or thin slices of rare roast beef. As a main course, serve with juicy roast beef or grilled fillet steaks.
5. COOK'S TIP If using fresh pink peppercorns in brine, drain and rinse the required amount before using to remove all traces of brine. If using dried pink peppercorns, place them in a small bowl, cover with boiling water and leave to stand for 10min. Drain thoroughly before using.

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