Salad of Herbs
SERVES 4–6 SUPER EASY
Fresh herbs liberally sprinkled through salad leaves gives a whole new dimension to a salad.
200 g (7 oz) mixed salad leaves
50 g (2 oz) chopped fresh herbs such as snipped chives, chervil sprigs, flatleaf parsley sprigs, tarragon
3–4 tablespoons Standard Vinaigrette
Simply sprinkle the herbs over the salad leaves, then toss the leaves in the vinaigrette and serve immediately.