Herb Recipes: Salads

SORREL SALAD

1 lb fresh, young sorrel leaves, washed and dried

6 pickled walnuts

Oil and lemon dressing

Remove stalks from sorrel, remove any wilted or tough leaves, and chop them finely. Chop four walnuts, mix with the leaves, toss in dressing, put in salad bowl and garnish with remaining walnuts cut in slices.

4 helpings

N.B. To make oil and lemon dressing, use

1 part fresh lemon juice to 3 parts olive oil.

A simple recipe is:

1 tablesp lemon juice

3 tablesp olive oil

½ teasp salt

¼ teasp black pepper

Put lemon juice in a bowl, add salt and pepper, then the oil — shake or mix thoroughly.

For an oil and vinegar dressing, substitute malt, wine or cider vinegar for the lemon juice. To vary add 1 crushed garlic clove, a pinch of sugar and 1 teasp finely-chopped tarragon to the dressing.

TOMATO SALAD

4 firm tomatoes, skinned and sliced

Oil and vinegar dressing

1 level dessertsp basil, freshly chopped, or chives

Cover sliced tomatoes with oil and vinegar dressing and leave to marinade in a cool place for at least 30 min. Lift slices from marinade into individual dishes and serve sprinkled with basil or chives.

2—4 helpings

RED CABBAGE SALAD

1 small or half a large red cabbage

1 small onion, chopped

2 sticks celery, chopped Oil and vinegar dressing

1 rounded tablesp chopped parsley

Remove tough outer leaves and stalk of cabbage. Wash the cabbage, drain thoroughly and shred finely. Mix well with the onion and celery and toss in oil and vinegar dressing. Place in salad bowl and sprinkle the parsley over. This is an attractive winter salad to which you can add your own variations.

4 helpings

COS LETTUCE AND HERBS

1 very fresh cos lettuce

1 teasp each chopped tarragon, chervil and chives, or to taste

Oil and vinegar dressing

Wash lettuce, discarding any tough leaves and thick stalk. Dry leaves well and cut long ones into four or five pieces. Mix herbs together. Place a layer of lettuce in the base of a fairly shallow dish, sprinkle herbs over and some oil and vinegar dressing. Continue in this way until all the lettuce is in the bowl, reserving some of the herbs for the top layer. How much oil and vinegar dressing is used depends on personal taste.

6—8 helpings

SCARLET SALAD

¼ lb sweet dark red cherries, stoned and halved

½ lb cold, cooked beetroot, diced

1 x 5-oz carton soured cream

Lemon balm leaves, chopped

Mix cherries and beetroot into the soured cream, chill and serve garnished with lemon balm.

4—6 helpings

MINTED PEA SALAD

1 round lettuce

12 oz cold, cooked peas

Dressing:

2 tablesp wine vinegar

½ teasp salt

Black pepper to taste

1 teasp caster sugar 6 tablesp olive oil

2 tablesp finely-chopped mint

Make the dressing first. Put the vinegar into a basin, add the salt, pepper and sugar, mix well, then add the oil. Mix thoroughly, or place in a beaker that has a lid and shake, finally add the mint and stir or shake again. Wash lettuce, dry carefully and arrange the young curled leaves on four serving plates. Toss the peas, which should be young, tender and not over-cooked, in the dressing, and pile them on to the lettuce leaves. (This is a delicious accompaniment to cold, roast lamb.)

4 helpings

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