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Autumn-winter salad
Serves 4 Starters and mains
Ingredients
- 300g mixed leaves, such as romaine, radicchio, Treviso, dandelion, rocket, baby kale and mustard leaves
- 50g mixed herbs, such as flat-leaf parsley, mint and oregano or marjoram and rocket flowers
For the dressing
- 2 garlic cloves, crushed with salt or grated on a microplane
- 1 shallot, finely chopped
- 3tbsp red wine or sherry vinegar
- 4tbsp extra virgin olive oil
Method
Tear or chop the salad leaves into 5-7cm pieces and place in a large bowl. Mix together all the dressing ingredients in a separate bowl and toss into the salad leaves. Fold in the herbs and rocket flowers if available and season to taste. Serve.
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