Subscribe and receive a 4L Casserole Dish
Plus, save 42% on your magazine subscription
Wash and dry the lettuce, leaves and herbs. Tear larger leaves into bite-sized pieces and tip everything into a large salad bowl.
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.)