Garden salad

Garden salad

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins

Skill level

Easy

Servings

Serves 6

Use whatever herbs you have in the garden, and if you have your own lettuce, too, all the better for this simple side dish

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
120
protein
2g
carbs
2g
fat
12g
saturates
2g
fibre
2g
sugar
2g
salt
0.05g

Ingredients

  • 2 lettuce, such as cos or butterhead
  • handful one other salad leaf, such as watercress, rocket or mizuna
  • soft herbs, such as chervil, tarragon, parsley, chives

For the dressing

  • 1 garlic clove, crushed
  • 1 spring onion, roughly chopped
  • handful parsley
  • few sprigs watercress or rocket
  • 2 tbsp white wine vinegar
  • ½ tsp Dijon mustard
  • 6 tbsp olive oil

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.
  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.

Recipe from Good Food magazine, June 2011

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips