Ingredients
2 little gem lettuces
1 romaine lettuce
1 x 100g bag rocket leaves
1 x 100g watercress leaves
1 whole rddichio
225g/8oz baby spinach leaves
For the dressing:
2 tbsp clear honey
3 tbsp walnut oil
3 tbsp sunflower oil
1 tbsp grainy mustard
2 tbsp white wine vinegar
Preparing ahead:
A couple of hours in advance; wash and tear the lettuces, shake dry and store in plastic bags in the refrigerator and make the dressing. Toss the salad at the very last minute before serving.
Method
1. Wash the lettuces in a large bowl of really cold water. Tear where necessary into large bite sized pieces, avoid cutting them if you can. Shake until well dry and store in plastic bags until needed.
2. Put the ingredients for the dressing in a jam jar. Shake really well to emulsify and season with salt and pepper. Remember if it is too oily add more salt and if too vinegary add more oil. This enables the easy multiplication of a dressing, 1 part vinegar to 3 parts oil is the general rule.
