Riverford toasted salad with classic French dressing

This colourful salad from Gary Rhodes uses Riverford Organics seasonal produce for a delicious light meal
By Gary Rhodes
Riverford toasted salad with classic French dressing
  • Rating:
  • Serves: 1
  • Cook Time: 6 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 5 green beans, halved
  • 2 cherry tomatoes
  • 1 cooked beetroot
  • a few salad leaves
  • 1 handfuls pine kernels, toasted

For the vinaigrette

  • 1 tsp Dijon mustard
  • ' lemons, juice only
  • 2 tbsp white wine vinegar
  • 8 tbsp olive oil


1. For the vinaigrette: whisk the mustard, lemon juice, white wine vinegar and olive oil together. Season with salt and pepper.

2. In a pan, boil salted water and put the beans in. Once they're cooked (5-6 minutes), remove and drain.

3. Dice the beetroot and halve the cherry tomatoes. Add the beans.

4. Pour the vinaigrette over them, add to the salad leaves and sprinkle over with a handful of pine nuts. Drizzle a little olive oil over the top and serve.

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