1crisp lettuce, such as iceberg or romaine 1 bunch of watercress, tough stalks removed 60g (2oz) lamb’s lettuce 60g (2oz) rocket about 4tbsp vinaigrette dressing 1tbsp snipped fresh chives.
1- Tear the lettuce leaves into bite-sized pieces and put them into a large salad bowl. Add the watercress. Lamb’s lettuce, and rocket, and mix together.
2- Pour the dressing over the salad and toss gently. Sprinkle with the chives, and serve at once.
When making a leafy salad, do not frown the leaves in dressing-there should be just enough to cling to the leaves. Add the dressing just before serving so the leaves stay crisp, and toss gently until each leaf is lightly and evenly coated.
Put 6tbsp olive oil, 2tbsp white wine vinegar, 1tbsp lemon juice, 1tbsp Dijon mustard, 1tsp caster sugar, and salt and pepper to taste into a screw-topped jar. Shake until combined. This makes 150ml (1/4 pint).