Name: Salad of greens and herbs
Ingredients: 1 part lemon juice; salad leaves such as baby spinach leaves, Cos/Romaine, ice lettuce, watercress, wild rocket and mizuna (but definitely not Lollo Rosso, iceberg, radicchio or chicory); 3 parts best olive oil; coarsely chopped fresh flat-leaf parsley; fresh chervil leaves; snipped fresh chives; finely chopped shallots; salt and freshly ground black pepper; a touch of sugar

Preparation info

Difficulty
Easy

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

It’s impossible to talk about amounts here — you must decide these for yourself. Just be sure to use salad leaves and herbs that are as fresh as they can possibly be, and ideally those grown with little or no chemical treatment.

Ingredients

salad leaves such as baby spinach leaves, Cos/Romaine, ice lettuce, watercress, wild rocket and mizuna (but definitely not Lollo Rosso, iceberg, radicchio or chicory)

Method

Combine the salad leaves, shallots and herbs in a big salad bowl. Add salt and pepper to taste, and toss the greens to be sure the seasoning is dispersed properly.

Make the dressing by whisking the oil, lemon juice and sugar together in a small bowl.

Add the dressing to the salad, toss and serve.