Winter feast

Amy and her husband Josh love to entertain and share their favourite recipes. Here's what's on the menu...

- MERYL BATLLE

MENU

MAINS 

Lamb shanks with cannellini beans

Honey-soy marinated whole salmon

SIDES

Butter lettuce salad

Duck fat roast potatoes

DESSERT

Choc chip brownies

BUTTER LETTUCE SALAD

Serves 4-5

2 heads butter lettuce

200g mixed salad leaves

1 bunch radishes, thinly sliced

80g walnut halves

Dressing

1/4 cup (60ml) fresh lemon juice

2 tsp extra virgin olive oil

1 tsp Dijon mustard

Pinch of raw sugar

Salt and freshly ground black pepper

1. Separate the lettuce leaves. Tear the largest outer leaves in half, leaving the smaller leaves whole. Wash and rinse the lettuce. Then, gently dry with a salad spinner or a clean paper towel.

2. To make the dressing, whisk together the lemon juice, oil, mustard and sugar in a jug or bowl until well combined. Taste and season with salt and pepper.

3. Just before serving, assemble the salad. In a large bowl, toss the butter lettuce leaves with a few spoonfuls of the dressing, then arrange the leaves in your serving bowl or platter, add mixed leaves and top with radish. Drizzle with more dressing and add walnuts.

TIP: To avoid crushing the leaves, tear large ones individually rather than cutting the heads. Oak lettuce can also be used as it has the same mellow flavour. You can make double the amount of the dressing and keep refrigerated in a jar for next time.

LAMB SHANKS WITH CANNELLINI BEANS