SERVES 6 I SUPER EASY I 30 MINUTES
If you use lovely fresh leaves and dress them properly, even the most basic salad like this one will taste absolutely amazing. Have a go!
You will need
- Chopping board
- Salad spinner or clean tea towel
- Large salad bowl
- Empty jam jar with lid
- Measuring spoons
- 1 soft round lettuce
- 1 little gem lettuce
- 1 small radicchio (or an extra little gem)
- A few sprigs of soft mixed fresh herbs, such as basil, flat-leaf parsley, mint
For the French dressing
- ¼ clove of garlic
- 1 teaspoon Dijon mustard
- 3 tablespoons red or white wine vinegar
- 6 teaspoons extra virgin olive oil
- A tiny pinch of sea salt and freshly ground black pepper
- On a chopping board, use a knife to trim the roots away from all the lettuces.
- Separate out the leaves, throwing any tatty ones away.
- Pop them in a colander and give them a good wash under cold running water over the sink.
- Spin them dry in a salad spinner, or wrap in a clean tea towel and shake dry, then pile the leaves into a large salad bowl.
- To make the French dressing, peel and very finely chop the garlic, then add it to the jam jar.
- Add the rest of the French dressing ingredients to the jam jar.
- Put the lid securely on the jar and shake well.
- Have a taste and see whether you think it needs a bit more mustard, vinegar or oil – you want it to be slightly too acidic, so that it’s still nice and zingy once you’ve dressed your salad leaves.
- Pick and add the herbs to the bowl, discarding the stalks.
- From a height, drizzle 3 tablespoons of the dressing over the leaves and gently toss together with the tips of your fingers until every leaf is coated – try not to be heavy-handed and don’t be tempted to overdress or the leaves will go limp.
- Have a taste and add a splash more dressing, if needed – remember you can always add more but you can’t take it away, so be cautious.
- Pop the lid securely on the jam jar and keep the leftover dressing in the fridge for another day.
206 cals, 21.1g fat (3g saturated), 1g protein, 1.9g carbs, 1.4g sugar, 0.2g salt
Jamie’s Top Tip
I like to make my dressings in jam jars because it’s so easy to see what’s going on – you can shake them up easily and any leftovers can be kept in the jars in the fridge.