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Lettuce And Herb Salad
This classic salad is a good accompaniment for many dishes. It would be perfect served with most fish recipes, and it makes a refreshing side dish when served with roast meat.
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Ingredients
½ cucumber
mixed lettuce leaves
1 bunch watercress, about 115g/4oz
1 chicory head, sliced
45ml/3 tbsp mixed chopped fresh herbs such as parsley, thyme, tarragon, chives and chervil
For the dressing
15ml/1 tbsp white wine vinegar
5ml/1 tsp mustard
75ml/5 tbsp olive oil
Salt and black pepper
Details
Serves: 4
Method
To make the dressing, mix the vinegar and mustard together, then whisk in the oil and seasoning.
Peel the cucumber, if liked, then halve the cucumber lengthwise and scoop out the seeds. Thinly slice the flesh. Tear the lettuce leaves into bite size pieces.
Either toss the cucumber, lettuce, watercress, chicory and herbs together in a bowl, or arrange them in the bowl in layers.
Stir the dressing, then pour it all over the salad, tossing it lightly to coat the salad vegetables and leaves. Serve at once.
Peel the cucumber, if liked, then halve the cucumber lengthwise and scoop out the seeds. Thinly slice the flesh. Tear the lettuce leaves into bite size pieces.
Either toss the cucumber, lettuce, watercress, chicory and herbs together in a bowl, or arrange them in the bowl in layers.
Stir the dressing, then pour it all over the salad, tossing it lightly to coat the salad vegetables and leaves. Serve at once.
Cook’s Tip:- Never dress a salad until just before serving, as the lettuce leaves will wilt and become unpleasantly soggy if allowed to sit in dressing for too long.
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