Simple summer leaf salad – Food & Home Magazine

Ingredients

• <h3>Dressing</h3>
• 125ml (½ cup) olive oil
• 60ml (¼ cup) red wine vinegar
• 30ml (2 tbsp) brown sugar
• 15ml (1 tbsp) Dijon mustard
• 1 garlic clove, crushed
• 15ml (1 tbsp) fresh flat-leaf parsley, chopped
• 3 baby gem lettuces, quartered
• 500ml (2 cups) mixed baby leaves
• 2 carrots, julienned
• 1 cucumber, peeled and julienned
• 250g baby fennel, thinly sliced
• 2 avocados, sliced
• 200g asparagus tips, blanched
• Parmesan shavings, to garnish