• selection of lettuces that are available
  • 1 shallot (finely diced)
  • 1 1/2 tablespoons of red wine vinegar
  • pinch of sea salt
  • 5-6 tablespoons of extra virgin olive oil
  • fresh herbs; basil, mint, chervil marjoram


  • Try and choose small leaves for the salad. Wash well and shake to remove any excess water. Toss in a selection of herb leaves.
  • Combine the shallot, vinegar, and salt in a bowl and whisk in the oil. When ready to serve toss the dressing with the leaves.