Garden Salad

Crunchy fresh Garden Salad!

We got our first lettuce and rocket of the season this weekend; no more insipid iceberg leaves from the shops for a few months- hurray! I celebrated by making this fresh and crispy salad. These quantities made enough for 8 people as a side, and would probably serve 5-6 people as a main course, with the addition of some cubed tofu/ cheese and maybe some bread or barley.


Mix together in a bowl:
30-40 mixed olives
about 15 small cherry tomatoes, halved
10 round radishes, thinly sliced
2 sticks celery, thinly sliced
1 med carrot/ the equivalent in white cabbage, grated
2-3 good handfuls fresh salad leaves such as rocket and oakleaf lettuce
Dressing:
a pinch of dry mustard
40ml lemon juice
40ml extra- virgin olive oil
(shake together in a jar with the lid on.)

The great thing about this salad is that as the growing season progresses, you can add baby mangetout or broad beans, some mint leaves or even a few raspberries....