Chefs love to serve salads that are extra crispy, not too bitter and offer great flavour. For a great salad, combine Freckle lettuce, Boston Bibb butter head lettuce and Lollo Rosso lettuce for a glamorous salad with outstanding flavour. This very showy magenta jagged-edged loose-leaf variety offers an excellent texture and a delicious green taste. Add to soups or gently braise. Make an attractive edible bed for fresh fruit. Great garnish for open face sandwiches and shrimp cocktails. Add edible glamour to pita bread sandwiches.
SUMMER GARDEN SALAD
INGREDIENTS
• 200g mixed leaf
• 300g baby carrots
• 250g broad beans
• 250g fine beans
• 150g fennel
• 150g radish
• 200g cucumber
• 45ml olive oil
• 14ml balsamic vinegar
• 15 chervils
METHOD
1. If using whole lettuces, carefully separate the leaves and rinse under cold water, drain well in a colander to remove excess water N.B If using pre packed salad leaves open and empty into a large bowl. Set aside
2. Bring a pan of salted water to the boil, add baby carrots and cook for two minutes, remove with a slotted spoon and dip into iced water, when cooled drain and keep aside
3. Peel the outer skin away from the broad beans to reveal the inner green pods. Set aside
4. Take the green beans and trim off 1/2cm from each end
5. Cook the beans in boiling salted water for two minutes, refresh and drain. Set aside
6. Now trim the ends of the fennel and shave thinly on
a mandelin if you have one or use a knife
7. Trim the tops off the radishes and slice thinly
8. Peel and halve the cucumber, remove seeds and slice
9. Gently toss all the ingredients together and dress with a
little dressing
10. Lastly season to taste and serve garnished with fresh
chervil.