Miss Berry’s herb salad

Name: Miss Berry’s herb salad
Yield: To Serve Four
Cuisine: United Kingdom
Ingredients: 1 tablespoon wine vinegar- preferably tarragon vinegar; 4 tablespoons single cream; 1 teaspoon made mustard; 1 tablespoon wine vinegar- preferably tarragon vinegar; salt, freshly ground pepper; salt, freshly ground pepper; box of mixed mustard and cress; box of mixed mustard and cress; 4-5 sprigs each of the following herbs as available - parsley, tarragon, chervil and chives; 4-5 sprigs each of the following herbs as available - parsley, tarragon, chervil and chives; 4-5 sprigs each of the following herbs as available - parsley, tarragon, chervil and chives; 4-5 sprigs each of the following herbs as available - parsley, tarragon, chervil and chives; 1 tablespoon finely chopped onion; 4-5 sprigs each of the following herbs as available - parsley, tarragon, chervil and chives; 2 hard-boiled eggs; 2 heads of chicory; 1 lettuce

Preparation info

To Serve
Four

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

This wonderfully varied, refreshing green, salad can be strewn with whatever herbs are available, and if you live in the country, a few wild leaves can be added for good measure - wild sorrel, herb burnet, and a few sprigs of watercress would all be good additions.

Ingredients

2 hard-boiled eggs
2 heads of chicory
1 lettuce

Europe
United Kingdom
Side dish
Vegetarian
Gluten-free

Method

Peel the hard-boiled eggs and chop coarsely. Wash the chicory, dry it, and break off each leaf separately. Place these all round the sides of a salad bowl. Wash and shake the lettuce and pile it up in the middle. Strew on the mustard and cress, chop the chives and break up the herbs into leaves and sprigs - sprinkle them over the greenery in the bowl. In a small bowl, combine the onion, cream,