Green Salad with Herbs

Name: Green Salad with Herbs
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1 small cucumber or 1 lemon; 1 handful mixed herb sprigs such as parsley, savory, and mint or tarragon (about 1 ounce or 30 g); 2 handfuls cress, sorrel, or spinach (about 5½ ounces or 150 g); 1 teaspoon sugar; 2 tablespoons cider vinegar; Salt (optional); 6 tablespoons (90 ml) olive oil; 1 handful edible flowers such as nasturtium or rose petals; ½ head lettuce or curly chicory (about 6 ounces or 170 g); 3 hard-boiled eggs, peeled and quartered lengthwise

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Cookbook Library

By Anne Willan

Published 2012

About

Ingredients

½ head lettuce or curly chicory (about 6 ounces or 170 g)

Europe
United Kingdom
Condiment
London
Vegetarian
Gluten-free

Method

Separate the lettuce leaves from the head. Discard the stems of the lettuce leaves and of the cress. Pull off the leaves from the herb sprigs and discard the stems. Wash the lettuce, cress, and herbs thoroughly in 1 or 2 changes of water, then spin them dry in a salad basket or spinner. Dry any remaining moisture with paper towels. Pile the greens and herbs in a large salad bowl. Pick over the