Green leaves, seed and herb salad
This salad mixes leafy salad greens such as Cos lettuce, baby spinach, rocket, endive, watercress, lamb’s lettuce and lollo biondo with fresh herbs such as parsley, chives, tarragon and mint. This is then sprinkled with sunflower, pumpkin and poppy seeds, which provide proteins and energy and are good for the skin. The salad is completed with a mustard, vinegar, garlic and olive oil dressing.
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Green leaves, seed and herb salad recipe
Serves: 4 persons
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Ingredients
- 6oz (170g) of assorted salad leaves (as above)
- 1oz (30g) of fresh herbs (as above)
- 1 tbsp of sunflower seeds
- 1 tbsp of pumpkin seeds
- 2 tsp of poppy seeds
For the dressing
- 4 tbsp of olive oil
- 1 tbsp of sherry vinegar
- 1 crushed clove of garlic
- 1 tsp of Dijon mustard
- pinch of salt and brown sugar
Method
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- Prepare the dressing by whisking the dressing ingredients together in a blender or with a hand whisk. Set aside.
- Place the assorted salad leaves in a large bowl.
- Chop the herbs and add them to the salad leaves.
- In a dry frying pan, lightly toast the seeds for a few minutes, then set aside to cool.
- Pour the dressing over the salad leaves and toss well.
- Arrange the salad leaves on individual plates and sprinkle with the toasted seeds.
- Serve immediately.
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