Garden salad
- Preparation and cooking time
- Prep:
- Easy
- Serves 6
Skip to ingredients
- 2 lettucesuch as cos or butterhead
- handful one other salad leafsuch as watercress, rocket or mizuna
- soft herbssuch as chervil, tarragon, parsley, chives
For the dressing
- 1 garlic clovecrushed
- 1 spring onionroughly chopped
- handful parsley
- few sprigs watercressor rocket
- 2 tbsp white wine vinegar
- ½ tsp Dijon mustard
- 6 tbsp olive oil
Nutrition: per serving
- kcal120
- fat12g
- saturates2g
- carbs2g
- sugars2g
- fibre2g
- protein2g
- salt0.05glow
Method
step 1
Wash and dry the lettuce, leaves and herbs. Tear larger leaves into bite-size pieces and tip all the greenery into a large salad bowl.
step 2
Put the garlic, onion, parsley and watercress or rocket into a mini chopper or food processor. Blitz until finely chopped. Add the vinegar, mustard, salt and pepper and blitz briefly. Add the oil and blitz until thickened. Drizzle over the salad and toss until the leaves are just coated. You might not need all the dressing, but it will keep in the fridge for a few days.
