Ode to Green Salad

We eat a lot of salad. We did before - and certainly since the reducing-cholesterol thing we have eaten tons of the stuff. Finally we're cropping little salads from the garden again this year; I am no Alan Titchmarsh, but we do have a vegetable garden and I do try hard to produce homegrown stuff, regardless of the combined contra-efforts of our resident slugs, snails, greenfly and squirrels. The knack of a good salad is good greens - and then something a bit more exciting so that it isn't just green stuff you're eating.


  • Salad Greens – any!
  • Gherkins
  • Red Onion
  • Herbs – any!

Greens – I used spinach, rocket, watercress (you could use literally any green salad!).

Salad you buy in the shops is good – but if you can grow it, it does definitely taste better. Lettuce, rocket and spinach are particularly easy to grow even on windowsills.

I added a lot of raw broad bean leaves too – since I discovered you could actually eat them I’ve hardly stopped. They taste of broad beans and you can use them like a salad leaf, or chop them and use like herbs – amazing little things, young leaves are better.

I put all the salad out on a large plate and added chopped red onion (very good for the heart), chopped gherkin and a pile of parsley and dill.

I dressed this with a large squeeze of lemon and some olive oil (any vinaigrette would be good here).  Black pepper too.

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