Mary Berry is a famous British cook, author, and television presenter who is known for her simple and elegant recipes. She has written over 70 cookbooks and hosted several popular shows, such as The Great British Bake Off and Mary Berry Cooks.
One of her signature dishes is the foolproof green salad, which she featured in her show Mary Berry Cooks. This salad is a perfect side dish for any occasion, as it can be prepared in advance and tossed together just before serving. It has a variety of textures and flavors, from the crisp lettuce and cucumber to the soft fennel and celery. The dressing is a simple but delicious combination of olive oil, vinegar, mustard, sugar, and dill.
Why should you make this salad?
There are many reasons why you should try this salad, such as:
- It’s easy to make. You only need a few ingredients and a large salad bowl. You can chop the vegetables and make the dressing ahead of time and store them in the fridge until you’re ready to serve.
- It’s healthy. This salad is low in calories and fat, but high in fiber and vitamins. It’s also vegan and gluten-free, so it can suit different dietary preferences.
- It’s versatile. You can serve this salad with any main course, such as grilled chicken, roasted lamb, or baked fish. You can also add some cheese, nuts, or dried fruits to make it more filling and flavorful.
- It’s delicious. This salad has a refreshing and satisfying taste that will complement any meal. The dressing is sweet and tangy, and the dill adds a fresh and aromatic touch.
What do you need to make this salad?
To make this salad, you will need the following ingredients:
For the dressing:
- 8 tbsp extra virgin olive oil
- 3 tbsp white wine vinegar
- 1 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tbsp caster sugar
- 1 bunch fresh dill, chopped
- Salt and freshly ground black pepper
For the salad:
- 8 spring onions, thinly sliced
- 8 celery sticks, thinly sliced
- 1 small fennel bulb, thinly sliced
- ½ large cucumber, halved lengthways and sliced
- 200g/7oz mixed salad leaves, roughly torn
- 1 Romaine lettuce, roughly torn
- 100g/3½oz rocket or watercress, roughly torn
Instructions to Make Mary Berry Green Salad
To make this salad, you need to follow these steps:
- For the dressing, put the oil, vinegar, mustard, sugar salt, and pepper in a bowl and whisk until evenly combined and thickened. Taste and season again if needed, then mix in the dill.
- For the salad, put the spring onions, celery, and fennel in a large salad bowl. Pour in the dressing and toss well. Place half the cucumber and half the mixed leaves, Romaine lettuce, and rocket in the bowl. Season, then top with the remaining cucumber, leaves, Romaine lettuce, and rocket. Season well and chill for up to 4 hours.
- Just before serving, toss everything together.
Tips and tricks for making Perfect Mary Berry Green Salad
Here are some tips and tricks to help you make this salad even better:
- Use the best quality olive oil for the best flavor. Extra virgin olive oil has a fruity and peppery taste that will enhance the dressing.
- Don’t toss everything together until ready to serve, as the dressing will soften the leaves. You can prepare the dressing and the vegetables separately and store them in the fridge until you’re ready to assemble the salad.
- The dressing can be chilled in the fridge for up to a week in a screw-top jar. Give it a good shake before using and add the dill just before serving.
- You can customize this salad by adding or substituting other ingredients, such as cherry tomatoes, mozzarella cheese, roasted red peppers, artichokes, carrots, or poppy seeds.
How to Store Mary Berry Green Salad Recipe Leftovers
Mary Berry green salad is a delicious and easy recipe that you can make ahead of time and serve with any meal. It’s packed with crunchy vegetables, fresh herbs and a tangy dressing that will make your taste buds sing. But what if you have some leftovers? How can you store them and enjoy them later?
How to store leftover salad in the fridge
The best way to store leftover salad in the fridge is to keep it in an airtight container with a paper towel. The paper towel will absorb any excess moisture and prevent the salad from getting soggy and slimy. You can also use a zip-top bag instead of a container, but make sure to squeeze out as much air as possible. The salad will last for up to two days in the fridge, but it’s best to eat it as soon as possible.
How to store leftover salad in the freezer
If you want to store leftover salad for longer than two days, you can freeze it. However, this will change the texture and flavor of the salad, so it’s not recommended. The lettuce and other vegetables will become wilted and mushy, and the dressing will separate and lose its tanginess. If you still want to freeze it, you can follow these steps:
- Separate the salad into individual portions and place them in freezer-safe containers or bags.
- Label and date the containers or bags and place them in the freezer.
- To thaw, transfer the containers or bags to the fridge and let them sit for a few hours or overnight.
- To serve, toss the salad well and add some fresh herbs or lemon juice to brighten it up.
How to use leftover salad in other dishes
Another way to use leftover salad is to incorporate it into other dishes. You can use your creativity and experiment with different combinations, but here are some ideas to get you started:
- Add some cooked chicken, tuna, or beans to the salad and make a sandwich or a wrap.
- Blend the salad with some yogurt, garlic, and salt, and make a dip or sauce for crackers, bread, or grilled meat.
- Chop the salad finely and mix it with some eggs, cheese, and flour and make a frittata or a quiche.
- Cook the salad with some rice, broth, and spices and make a soup or a pilaf.
FAQs
How do I make the dill dressing for Mary Berry’s green salad?
The dill dressing is a simple but delicious combination of olive oil, vinegar, mustard, sugar, and dill. You just need to whisk together the oil, vinegar, mustard, sugar salt, and pepper in a bowl until evenly combined and thickened. Then, taste and season again if needed, and mix in the chopped dill.
What kind of lettuce should I use for Mary Berry’s green salad?
You can use any kind of lettuce that you like or have on hand, but Mary Berry recommends using a mix of mixed salad leaves, Romaine lettuce, and rocket or watercress. These types of lettuce have different textures and flavors, and they add some color and variety to the salad. You can also use other leafy greens such as spinach, kale, or arugula if you prefer.
Can I make Mary Berry’s green salad ahead of time?
Yes, you can make this salad ahead of time and store it in the fridge for up to 4 hours. However, you should not toss everything together until ready to serve, as the dressing will soften the leaves. Instead, you should layer the ingredients in a large salad bowl, starting with the spring onions, celery, and fennel, then the dressing, then half of the cucumber and leaves, then the remaining cucumber and leaves. Season well and chill until ready to serve. Then, toss everything together just before serving.
How can I customize Mary Berry’s green salad?
You can customize this salad by adding or substituting other ingredients, such as cherry tomatoes, mozzarella cheese, roasted red peppers, artichokes, carrots, or poppy seeds. You can also use different herbs instead of or in addition to dill, such as parsley, basil, mint, or cilantro. You can also change the dressing by using different types of vinegar, such as red wine vinegar, apple cider vinegar, or lemon juice, or adding some honey, garlic, or mayonnaise.
Final Words
Mary Berry’s green salad is a foolproof recipe that you can make in no time and enjoy with any meal. It’s a simple but tasty salad that will impress your guests and satisfy your appetite. Try it today and let me know what you think in the comments below.
Happy cooking!
