Herb Salad

With summer still seemingly in full flight, there are still lots of beautiful fresh herbs around - and now is a great time to be using them in big herby side salads...


  • Rocket
  • Parsley
  • Broad Bean Leaves
  • Chives
  • Dill
  • Mint
  • Rocket
  • Chervil
  • Mizuna


  • Lemon OR
  • Lime OR
  • Vinegar (Red Wine, Balsamic, Cider)
  • Olive Oil (Extra Virgin) OR
  • Rape Seed Oil (Hillfarm)
  • (Optional) Mustard
  • Honey OR Maple Syrup

Use whatever Herbs you have… Flat Leaf Parsley, Broad Bean Leaves, Rocket, Chives, Dill, Mint and some Red Chard all feature here, but any combination would be good…

Wash the Herbs and dry them carefully

Herb Salad works really well with lots of different dressings, although you need to match your flavours depending on what kind of food you’re eating…

To go with curries or spicy food: Lime, Rape Seed Oil (fresh Coriander would be good here)

With pasta: Lemon Juice and Olive Oil – or some Red Wine Vinegar, Olive Oil and Dijon (Basil would generally work with this, and with Italian dishes generally)

With grilled or BBQ meat: Cider Vinegar, Olive Oil a teaspoon of Honey and one of English Mustard, with some Black Pepper

(When you’re making dressings, generally use one third Citrus or Vinegar to two thirds Olive or Rape Seed Oil… but taste and season as you go, adding a bit of whatever you fancy.  Whisk the ingredients to emulsify a dressing – it will taste much better, and look smoother)

Either way, this light Herb Salad is best dressed at the table, or just before you serve it…

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