The Simple Green Salad

Ingredients

Mixed leaves
1/2 cup picked herbs - basil, parsley and dill are all great
1 garlic clove
1 anchovy fillet (optional but highly recommended)
Juice of half a lemon
2 tbsp olive oil
1 tbsp apple cider vinegar
1/2 tsp honey
1/2 tsp seeded mustard
Salt
Pepper

Instructions

While your leaves sit in the fridge getting nice and cold, make your dressing.

Drag out your mortar and pestle and place your peeled garlic clove with a pinch of salt in the mortar. Using the pestle, break down the garlic to form a paste until fragrant before adding in the anchovy fillet and grinding further.

Add the vinegar and lemon juice and let sit for ten minutes or so to break down the garlic. Add in the remaining ingredients and use a fork to whisk the dressing together.

Taste and season with salt and pepper, adjusting any of the other ingredients to your liking if need be (I’m a vinegar fiend so always up the amount).

This is a highly controversial instruction, but I like to dress my salads a little while before putting it on the table but this, I believe, is deeply personal so feel it out as you embark on your green salad adventure. One of those large aluminium bowls is life-changing here. I’ll place the leaves with the herbs in the bowl and toss to mix them through before slowly drizzling the dressing over the beauties. Use your hands to gently toss to cover the leaves before popping the salad into your serving bowl.