When I made this salad to go with our family dinner last week — a hearty venison lasagne — it turned out to be the perfect supporting act. The crisp cos leaves, creamy avocado, and finely sliced broccoli stem add freshness and crunch, while the sharp red wine aioli dressing cuts through richness in all the right ways. It’s the kind of salad that pulls a whole meal together without stealing the spotlight.
What I love most is how adaptable it is — it’s quick to whip up, works with whatever greens you have, and complements almost anything from pasta to roast meats. The next day, I tossed the leftovers with a tin of tuna and crumbled my seedy crackers over the top for an easy, satisfying lunch.
