A great side dish.


  • 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


  • 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.