Name: Green salad
Yield: Feeds four as a salad, or one salad freak as a meal
Ingredients: around ½ cup of the tips of mixed fresh herbs: chervil, sage, tarragon, dill, basil, marjoram, mint; around 2 cups of the tips of mixed cresses and leaves: oakleaf, curly endive, radicchio, watercress, lamb’s lettuce, dandelion greens, rocket; 4 tbsp extra virgin olive oil; sea salt and freshly ground black pepper; 1 tsp finely grated lemon rind; 2 tbsp red wine vinegar or lemon juice

Preparation info

Feeds
four
as a salad

Difficulty
Easy

Appears in

Old Food

By Jill Dupleix

Published 1998

About

A green salad does not, and has never had, cherry tomatoes and bean shoots in it. It has only the delicate, tiny tips of herbs and leaves. That’s why it is called a green salad. Otherwise it would be called a green, red, yellow, pink and white salad. A French housewife’s trick: throw in a spoonful of the cooking juices from a roasted chicken or lamb to the green leaf salad you will be serving with or after the roast.