Green Herb Salad

Name: Green Herb Salad
Ingredients: 300-400 g mixed salad and herb leaves; salt and freshly ground black pepper; 300-400 g mixed salad and herb leaves; tarragon stalks (if using leaves in the salad) or tarragon sprigs; 2 cloves garlic, peeled; tarragon stalks (if using leaves in the salad) or tarragon sprigs; tarragon stalks (if using leaves in the salad) or tarragon sprigs; juice of 1 lemon; tarragon stalks (if using leaves in the salad) or tarragon sprigs; salt and freshly ground black pepper; 30 ml white wine vinegar; 200 ml extra-virgin olive oil

Preparation info

Difficulty
Easy

Appears in

The Ivy

By AA Gill and Mark Hix

Published 1997

About

A variety of lettuces and herbs can be used for this salad, depending on availability: Cos hearts, Little Gems, rocket, watercress, corn salad, chives, chervil, tarragon leaves, etc. The secret is in the dressing.

Ingredients

200 ml extra-virgin olive oil
2 cloves garlic, peeled
tarragon stalks (if using

Starter
Gluten-free
Vegan

Method

Make the dressing at least a day before you plan to use it. Put the olive oil, garlic, tarragon, lemon juice and white wine vinegar into a bowl, season to taste and mix well. Cover it and leave it at room temperature.

Wash and spin or dry the salad and herb leaves.

Strain the dressing and whisk it. Check the seasoning and dress the leaves.