Often you might see alongside a meal to serve a mixed leaf salad?  I have a real passion about creating a stand out salad.  As a young chef I remember fondly of working in the larder section and salads was part of my job.  It is not about opening a bag of unloved leaves with little to no flavour and lack of texture.  It is about mixing together a collection of leaves which may have crunch or peppery or even bitter flavours.  It is almost like arranging a bouquet of flowers but with edible leaves.

Also do not underestimate the importance of good dressing, it is vital.

Serves 4

Ingredients 

60g (approx) per person, use a selection of different leaves, roquette, gem, oak, mustard, mizuna etc

Sea salt flakes

Dressing

1 shallot, finely diced (about 1 Tbsp)

1 Tbsp red wine or sherry vinegar

2 pinches of sea salt flakes

½ tsp dijon mustard

4 Tbsp olive oil

1-2 Tbsp chopped soft herbs, tarragon, chervil, parsley (optional)

Method

Wash the lettuce in cold water, discarding damaged leaves and tough stalks.  Dry the leaves gently.  If possible store the leaves in the fridge so the leaves keep crisp.

In a bowl or small jar, add the diced shallot, vinegar and salt and allow the shallot to mingle for 5 minutes (for best results).

Add the mustard and oil and stir to combine.

If using herbs, add them and stir through.

Taste the dressing, it is essential to get a good balance of flavours. Do not worry if tasting too vinegary as this will soften when mixed through your salad.

Only dress your salad just before serving.

Drizzle over enough dressing to cling to your salad (2-3 Tbsp approx), add a pinch of sea salt flakes and gently toss the leaves together with the dressing, so all the leaves are evenly coated.

Serve immediately and store any leftover dressing in the fridge for next time.