A great side dish.
Ingredients
- 4 large handfuls of mixed leaves, carefully washed and dried and comprising of a mixture of some of the following:
- Lamb's lettuce, torn into little bunches or individual leaves
- Radicchio and chicory leaves, torn into bite-sized pieces
- Brussels sprouts, leaves separated or finely shredded
- Cabbage leaves, very finely shredded across the grain
- Kale leaves, destalked and pulled into small bite-sized pieces
- Watercress or landcress, in individual sprigs or leaves
- Cavollo nero leaves, the tiniest ones left whole, or larger ones destalked and torn into bite sized pieces
- Chives and parsley, coarsely chopped
- For the Dressing:
- 4 tblsp olive oil
- 1 tblsp white or red wine vinegar
- ¼ tsp honey, optional
- Maldon sea salt and freshly ground black pepper
Method
- Place the mustard, honey if using, and a pinch of salt and pepper in a small bowl. Add the vinegar and whisk in the olive in a steady stream. Taste and correct seasoning.
- To assemble the salad, place the leaves in a large bowl. Whisk the dressing again to make sure the oil and vinegar are properly mixed and add just enough dressing to the leaves to lightly coat them.
- Lift up the leaves with your fingers open wide to encourage the dressing to coat them evenly. Taste to see if a little extra salt is needed.
- Transfer to a clean bowl or plates and serve immediately.
