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Classic green salad

Ingredients 8
Servings 4


  • a selection of salad leaves (butter lettuce, frisée, cos endive, red oak leaf, watercress)
  • 2
    fat cloves garlic
  • 2
    sea salt
  • 5
    mustard powder
  • salt and milled black pepper
  • 30
    wine vinegar
  • 125
    cold-pressed, extra virgin olive oil


1. If you are not using prepacked and prewashed salad leaves, wash the leaves well in a bowl of iced water. Leave them to soak for a minute or two, then rinse the leaves. Shake them dry, or spin in a salad spinner until almost completely dry. 2. Tear the leaves into bite-sized pieces. Place in the salad bowl, sprinkle with a little sugar if desired and cover loosely with waxed paper. Refrigerate, chilling thoroughly, until needed. 3. Make the dressing. Chop the garlic coarsely, using a sharp, flat-bladed knife. Continue chopping the garlic until it is fine, gradually incorporating the sea salt. Alternatively, you could crush the garlic in a garlic press (omit the salt). 4. Add the mustard, salt and pepper and vinegar to the garlic and mix well. 5. Add the olive oil in a slow, steady stream, whisking constantly to incorporate it well. Taste the dressing and add more salt and pepper if necessary. 6. Immediately before serving, shake the dressing well. Drizzle a little dressing over the chilled leaves and toss to coat the leaves lightly. If there is too little dressing, add a little more but be very careful, you don't want your salad to turn out soggy. 7. Sprinkle a little extra sea salt over the salad and serve.


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