Green Salad with Billy’s French Dressing*

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Preparation info

  • Difficulty

    Easy

Appears in

Simply Delicious: Book 1

Simply Delicious

By Darina Allen

Published 1989

  • About

Ingredients

  • 50 ml/2 fl ozs/¼ cup wine vinegar
  • 150 ml/6 fl ozs/¾ cup olive oil or a mixture of olive and other oils, e.g. sunflower and arachide
  • 1 level teasp./½ American teasp. mustard (Dijon or English)
  • 1 large clove of garlic
  • 1 scallion or small spring onion
  • sprig of parsley
  • sprig of watercress
  • 1 level teasp./½ American teasp. salt
  • few grinds of pepper

Method

French Dressing

Put all the ingredients into a blender and run at medium speed for 1 minute approx., or mix oil and vinegar in a bowl, add mustard, salt, freshly-ground pepper and mashed garlic. Chop the parsley, spring onion and watercress finely and add in. Whisk before serving.

Green Salad

You will need a mild lettuce (e.g. the common butterhead) as the basis of the salad and as many of the following as you care to or can put in:

  • Finely-chopped parsley, mint or any herbs of your fancy; spring onions, dice of cucumber, mustard and cress, watercress, the white tips of cauliflower, tips of purple sprouting broccoli, iceberg lettuce, cos, raddichio, oakleaf, Chinese leaves, rocket, salad burnet, and any other interesting lettuces available.

Wash and dry the lettuces and other leaves very carefully. Tear into bite-sized pieces and put into a deep salad bowl. Cover with cling film and refrigerate, if not to be served immediately. Just before serving toss with a little French Dressing—just enough to make the leaves glisten. Serve immediately.

Green Salad with Edible Flowers

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Prepare a selection of salad leaves and add some edible flowers, e.g. marigold petals, nasturtium flowers, borage flowers, chive flowers, rocket blossoms etc.; one or all of these or some other herb flowers could be added. Toss with a well-flavoured dressing just before serving.

This salad could be served as a basis for a starter salad or as an accompanying salad to a main course. Remember to use a little restraint with the flowers!