Garden salad

Garden salad

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(1 ratings)

Prep: 20 mins


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

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal120
  • fat12g
  • saturates2g
  • carbs2g
  • sugars2g
  • fibre2g
  • protein2g
  • salt0.05g
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  • 2 lettuce, such as cos or butterhead



    Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…

  • 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
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • handful parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • few sprigs watercress or rocket



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 2 tbsp white wine vinegar
  • ½ tsp Dijon mustard
  • 6 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  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.

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