The dressing for this salad is deliciously sweet and tangy. Drizzle it over a roasted vegetable or potato salad for extra flavour. It’s from my new book, The Cook’s Garden (NH $49.95).
Choose a good selection of green salad leaves such as Cos, silverbeet or witlof with a firm leaf for this. They need to be sturdy to hold the dressing.
Wash and dry the leaves. Put into a salad bowl with the onion rings and orange segments. Whisk together the dressing ingredients, thinning with some warm water and toss through the salad. Season to taste.