Gar­den salad

Serves 6 Prep 20 mins No cook


2 let­tuce, such as Cos, but­ter­head

or Lit­tle Gem hand­ful an­other salad leaf, such

as wa­ter­cress or rocket hand­ful soft herbs, such as tar­ragon,

pars­ley or chives


1 gar­lic clove, crushed 1 spring onion, roughly chopped hand­ful pars­ley few wa­ter­cress or rocket sprigs 2 tbsp white wine vine­gar ½ tsp Di­jon mus­tard 6 tbsp olive oil

1 Wash and dry the let­tuce, salad leaves and herbs. Tear larger leaves into bite-size pieces, then tip all the green­ery into a large salad bowl.

2 Put the gar­lic, onion, pars­ley and wa­ter­cress or rocket in a food pro­ces­sor and blitz un­til finely chopped. Add the vine­gar, mus­tard, and some sea­son­ing, blitz briefly, then add the oil and blitz un­til thick­ened. Driz­zle over the salad and toss un­til the leaves are just coated. Leftover dress­ing will keep in the fridge for a few days. PER SERV­ING 120 kcals, fat 12g, sat­u­rates 2g, carbs 2g, sug­ars 2g, fi­bre 2g, pro­tein 2g, salt 0.1g

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