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.
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:
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.
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!
© 1989 Darina Allen. All rights reserved.