Vegetables Recipes - Salad of Leafy Herbs Recipe

Ingredients 

• 2 handfuls of mixed darkish green leaves, such as 'Red Oak' lettuce, arugula, baby mustard greens, mizuna, com salad, and baby Swiss chard

• 4 handfuls of 'Bibb' leaves (use the pale yellow inner leaves)

• 10-12 very small leaves from the hearts of cavolo nero or baby kale

• 10-12 purslane leaves

Serves 4 as an appetizer

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Method:

1. Whisk the dressing ingredients until smooth and leave to stand for 10 minutes to allow the flavors to blend.

2. Arrange the mixed dark green leaves around the edges of individual serving plates.

3. Place the yellow 'Bibb' leaves in the middle. Dot with the remaining leaves and the cherry tomatoes. Place a nasturtium flower to one side.

4. Spoon over a little of the dressing - don't use too much or you will drown the leaves - and serve immediately.

Note: Some of the quantities may sound overly precise, but they are given simply to show how to create a sparkling salad. let your imagination and herb garden or market guide you. The idea is to contrast texture, shape, and color.