FOR THE SALAD Handful assorted baby lettuce Handful each of the following fresh herbs: basil, coriander, flat-leaf parsley, mint, rocket Bunch spring onions or chives 2 tbsp almonds or pine nuts 10 asparagus spears 1 red onion, diced 1 avocado, sliced Watercress or sprouts 2 baby fennel bulbs, thinly sliced Small baby tomatoes, halved (optional) Salt and freshly ground black pepper Parmesan (optional)
FOR THE DRESSING ½ tsp dried dill 1 ½ tsp Dijon mustard 45ml fresh lemon juice Pinch of black pepper Pinch of salt 1 ½ tsp sugar 60ml olive oil 1 tbsp white-wine vinegar
1/ For the salad, rinse the leaves and herbs. Dry and chop coarsely. 2/ Finely chop and add the spring onions or chives. 3/ Toast the almonds or pine nuts in the oven, then set aside to cool. 4/ Cook the asparagus in salted water for approximately five minutes, depending on thickness. Refresh in cold water as soon as they are cooked, but still firm. Drain, cut into one- to two-centimetre lengths and add to the salad. 5/ Add the onion, avocado, watercress or sprouts, nuts, fennel, tomatoes (if using) and salt and pepper. Gently mix the salad. 6/ For the dressing, place all the ingredients into a small bowl and beat well with a whisk until the mixture emulsifies. 7/ Beat again before pouring over the salad. Use just enough dressing to moisten the salad. Toss gently. The leftover dressing can be stored in the fridge for later. 8/ If you are going to serve the salad with Parmesan, either grate it very finely or slice thinly using a vegetable peeler or mandolin. Scatter over the salad.