The BBC Good Food logo
Garden salad

Quick garden salad

A star rating of 4.5 out of 5.2 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 10 - 12

Crunchy, herby and fresh- this green side salad is versatile, healthy and dressed with a light garlic and parsley vinaigrette

  • Dairy-free
  • Healthy
  • Vegetarian
Nutrition: per serving (10)
HighlightNutrientUnit
kcal85
low infat8g
saturates1g
carbs2g
sugars2g
fibre2g
protein2g
salt0.1g
Advertisement

Ingredients

  • 2 heads lettuces , such as Cos or Butterhead
  • 2 good handfuls of another salad leaf , such as watercress, rocket or mizuna
  • handful of soft herbs , such as chervil, tarragon, parsley, chives

For the dressing

  • 1 garlic clove , crushed
  • 1 spring onion , roughly chopped
  • handful parsley
  • a few watercress sprigs or rocket leaves
  • 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-sized pieces and tip everything into a large salad bowl.

  • STEP 2

    To make the dressing, put the garlic, onion, parsley and watercress or rocket into a mini chopper or food processor, and blitz until finely chopped. Add the vinegar, mustard and some seasoning, and blend briefly. Slowly add the oil and blitz until thickened. Drizzle over the salad just before eating and toss until the leaves are just coated. (You might not need all the dressing, but it will keep in the fridge for a couple of days.)

Recipe from Good Food magazine, July 2013

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content