Quick garden salad

• heads lettuces2

  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

• garlic clove↗1

  crushed

• spring onion↗1

  roughly chopped

• handful parsley↗
• a few watercress

  sprigs or rocket leaves

• white wine vinegar↗2 tbsp tbsp
• Dijon mustard↗½ tsp tsp
• olive oil↗6 tbsp tbsp

Step-by-step instructions

1. 1

   Wash and dry the lettuce, leaves and herbs. Tear larger leaves into bite-sized pieces and tip everything into a large salad bowl.

2. 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.)