Fish & Shellfish
Side Dishes & Canapes
At last, the salad I sowed a month or so ago is ready for picking. I always grow ‘cut and come again’ lettuces, as you can pick a few leaves from each plant and then leave it to keep on growing. That way, each crop keeps going for ages so long as it gets plenty of water. In this bowl, I’ve got Mustard ‘Red Frills’ and ‘Warpath’ lettuces, both of which are growing very happily in a wall trough in more or less full shade outside my kitchen. The Red Frills is nice and peppery (though less so than it would be in full sun) while Warpath is my favourite green lettuce - it’s fairly crisp for a loose-leaf lettuce and has a really lovely buttery flavour. This week’s dressing - no 3 in the series - is light and refreshing, so is perfect for hot days.
Whisk the oil and lemon juice together, then the honey and mustard. Season the leaves, add the mint to them and then dress the salad just before serving.
Don't use extra virgin olive oil for this - it's too strongly flavoured.