To Make Salad

For variety’s sake, the lettuce can be augmented with other salad greens in season - Cos lettuce, endive, chicory, spinach leaves if they are very young and tender, watercress and French mâche. Fresh green herbs - chervil, basil and tarragon - are often used to add flavour and freshness to green salads. I also like eau-de-Cologne mint, which lends a certain purple spiciness to a summer salad, or even a chopped nasturtium leaf or two from the garden.