Lunch: Soups, Salads, Snacks and Sides – Garden Salad with French Dressing


Ingredients (serves 2-4)


French dressing y 1 small clove garlic y 1 teaspoon Dijon mustard y 2 tablespoons white wine vinegar y 6 tablespoons olive oil y Pinch of salt y Pinch of pepper


Method French dressing


1. Make the dressing by peeling the garlic and crushing half. Put the garlic, mustard, vinegar and olive oil in a jam jar. Season with salt and pepper. Put on the lid and shake vigorously.


Salad


2. Wash the lettuce and rocket leaves and spin in a salad spinner or pat dry using a clean tea towel.


3. Cut the top off the onion, divide it in half and peel it. Thinly slice one half. 4. Rinse the cherry tomatoes in a colander and cut them in half. 5. Place the lettuce, rocket leaves, onion and tomatoes in a salad bowl. 6. Drizzle the salad with a little French dressing, toss gently and serve immediately.


Tip French dressing can be stored in the fridge for up to two weeks.


Salad y 1 head of lettuce y Handful rocket leaves y ½ red onion y 12 cherry tomatoes


Equipment


y Garlic press y Measuring spoons y Jam jar y Salad spinner or tea towel y Sharp knife y Chopping board y Colander y Salad bowl


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