Baby Gem, Spinach & Broccoli Salad

Lunch, Salad

Salad in my mind should be fresh, crisp and clean; this recipe combines all three. This salad is inspired by a side-dish in Campagne, Kilkenny where you should definitely experience the work of chef Garrett Byrne. The toasted hazelnut dressing adds a deep layer of flavour whilst not drowning the leaves.

Serves 4.

  • 2 tbsp hazelnuts
  • 4 tbsp olive oil
  • 1 tbsp lemon juice
  • Zest of 1/2 lemon
  • 10 florets tenderstem or purple sprouting broccoli
  • 1 head baby gem lettuce
  • 2 large fistfuls baby leaf spinach
  • Handful veg crisps
  1. Place the hazelnuts in a frying pan over a medium heat & toast until the skin begins to detach.
  2. Save 1 tbsp for later, place the remaining hazelnuts in a food processor & blitz to a fine crumble consistency.
  3. Place the blitzed hazelnuts, oil, lemon juice & zest in a clean jam jar. Tighten the lid & shake to combine. Taste, if you want more lemon just add another squeeze of lemon juice.
  4. Bring a small pan of water to the boil, remove from the heat & add the broccoli. Allow to blanch for 5 mins, strain & refresh with cold water.
  5. In a large mixing bowl, separate the leaves from the head of baby gem, add the spinach, broccoli, toasted halved hazelnuts & 2 tbsp of the oil. Mix it all together gently with your hands.
  6. Transfer to a large serving platter & sprinkle the veg crisps over to finish.

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