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Garden salad

Garden salad

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  • Preparation and cooking time
    • Prep:
  • Easy
  • 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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal120
fat12g
saturates2g
carbs2g
sugars2g
fibre2g
protein2g
low insalt0.05g
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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

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.

Recipe from Good Food magazine, June 2011

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A star rating of 5 out of 5.1 rating
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