Simple chopped salad with toasted almond vinaigrette

Serves 4


  • 8 large leaves romaine or cos lettuce, washed and chopped
  • 1 small head radicchio, washed and chopped
  • 1 large cucumber, peeled and diced
  • 2 red peppers, diced
  • 2 yellow peppers, diced
  • 3 carrots, peeled and cut into long thin strips
  • 2 celery stalks, finely chopped
    • 25g (1 oz) blanched almonds, roughly chopped
    • 1 small shallot, finely chopped
    • 1 tbsp chopped mixed herbs (like tarragon and basil)
    • 3 tbsp balsamic vinegar
    • 1 tbsp honey
    • 1 tbsp water
    • 150ml (¼ pt / ½ cup) olive oil
    • 50ml (2 fl oz /¼ cup extra virgin olive oil
    • salt and pepper


  1. Preheat the oven to 180C (350F / Gas Mark 4).
  2. First make the vinaigrette. Tip the almonds onto a baking tray and toast in the oven for about 5-7 minutes until lightly golden. Tip them into a food processor and add the shallot, mixed herbs, balsamic vinegar, honey, water and the olive oils. Blend to a rough paste and then season to taste with salt and pepper.
  3. Toss the romaine lettuce, radicchio, cucumber, peppers, carrots and celery together in a large bowl. Just before serving, toss the salad with the vinaigrette.