Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 271

A green salad can be adapted according to the season, and is perhaps the most useful basic salad of all. I think plenty of fresh herbs make all the difference and I personally like to make it quite pungent with garlic and onion rings, but leave these out if they’re not to your taste.

SERVES 4

3 tbsp extra-virgin olive oil

1 tbsp red wine vinegar

salt and freshly ground black pepper

1 garlic clove, crushed (optional)

1 lettuce, shredded

other green salad as available (e.g. watercress, sliced chicory, fennel or cucumber, finely shredded baby spinach)

2 heaped tbsp chopped fresh herbs (e.g. flat-leaf parsley, chives or spring onions, mint, tarragon, basil)

First make the dressing by putting the oil and vinegar into the base of a salad bowl and mixing with a little pepper and the garlic (if using).

Add all the other ingredients and mix well, so that everything gets coated with the shiny dressing. Serve immediately.

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