French Vinaigrette Salad Dressing

Serves: 4

Ingredients
Salad
mixed lettuce leaves, enough to serve 4
1 avocado

Pickled green onions (shallots)
2 green onions (shallots), thinly sliced
1/3 cup apple cider vinegar
2 tablespoons white sugar

Dressing
1.5 tablespoons lemon juice
3 tablespoons extra virgin olive oil
½ teaspoon Dawning Day Champagne Mustard
½ teaspoon salt
½ teaspoon pepper

Method

1 First make the pickled green onions. Place the vinegar and sugar in a small bowl and stir until the sugar dissolves. Stir in the sliced green onions and leave while you put the rest of the salad together (minimum 15 minutes).

2 Make the dressing; combine the lemon juice, olive oil, mustard, salt, and pepper and stir to combine.

3 Wash the freshly picked salad leaves and allow to drain and scoop out the avocado and slice. Place the salad leaves into a bowl and add the avocado and dressing.

4 Add the pickled green onions, along with 1 tablespoon of the pickling liquid. Toss gently to combine and serve immediately.

Fish Taco’s with Mango Raspberry Salsa

Serves: 2

Ingredients
4 frozen crumbed fish pieces (I love crumbed whiting!)
4 Mission Street Taco soft breads

Salsa
1 ripe mango, peeled and diced
1 small Lebanese cucumber, diced
a handful of fresh raspberries, halved
1 tablespoons of coriander stems, finely diced
1 shallot (green stem only), diced
juice of half a lime (approx. 1 tablespoon)

Garnish
1 avocado,  thinly sliced
Dawning Day Red Cabbage and Jalapeño Taco Topper
sour cream
fresh coriander leaves

Optional extras: remove jalapeño from jar of Taco Topper, dice and add to the top of your tacos. And for even more spice, drizzle your taco with Dawning Day Bonfire Hot Sauce!

Method

1 Preheat oven and cook fish pieces according to packet instructions.

2 In a medium bowl combine mango, cucumber, raspberries, coriander stems, shallot and lime juice. Mix gently to combine. Slice the avocado and set aside.

3 Heat a frypan and char the flat breads on each side. Keep warm by placing in a tortilla warmer or wrapping in foil.

4 Once the fish is golden brown and cooked through, assemble the taco’s. Place the fish inside the tortilla first then top with mango salsa, avocado slices, Dawning Day Taco Topper, a dollop of sour cream and fresh coriander leaves.

5 Serve and devour immediately!