Penny Pickles’ Peckham Salad

• 150 g/5½ oz.fine foraged leaves (see for commonly found varieties)
• 3–4 tbsp ext

Now the thing with foraged leaves is to wash them well. Generally speaking, all salad leaves should be plunged into a bowl of cold water, allowed to soak for around 10 minutes, then removed from the water and put in a colander to drain. The really dirty straight-from-Farmer-Giles’-field stuff is probably much healthier, but you will almost certainly need to wash it thoroughly in 2 bowls of wate