Garden salad

Ingredients

• 2  lettuce such as cos or butterhead
• 1 handful other salad leaf such as watercress, rocket or mizuna
• 6 servings herbs such as chervil, tarragon, parsley, chives soft
• 1  garlic clove crushed
• 1  spring onion roughly chopped
• 1 handful parsley 
• 3 sprigs watercress 
• 2 tbsp citrus champagne vinegar 
• 0.5 tsp dijon mustard 
• 6 tbsp olive oil 

Equipment

• food processor
• bowl

Directions

1. Wash and dry the lettuce, leaves and herbs. Tear larger leaves into bite-size pieces and tip all the greenery into a large salad bowl.
2. Put the garlic, onion, parsley and watercress or rocket into a mini chopper or food processor. Blitz until finely chopped.
3. Add the vinegar, mustard, salt and pepper and blitz briefly.
4. Add the oil and blitz until thickened.
5. Drizzle over the salad and toss until the leaves are just coated. You might not need all the dressing, but it will keep in the fridge for a few days.