GREENGROCER GREEN SALAD

Bagged mixed salads, which inevitably end up rotting in the fridge, are neither a good reflection of lettuce’s potential, nor good value. Consider instead the selections of verdant leaves of various textures sold by the likes of Chegw orth Valley, and the impressive heads of lettuce at Elsey & Bent and other Market grocers. Leaves cut from the core, washed and refreshed in a bowl of cold water and dried thoroughly need only a sharp, well-seasoned dressing to complete a summer’s meal. Choose from a mix of mild, crisp and flavourful lettuces, and the addition of handfuls of fresh herbs. Most lettuces bought whole last for 4 –5 days in a fridge if the leaves are left on the core until required, and sprinkled with water occasionally. DRESSING (FOR A SALAD TO SERVE 2–4)

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Step 1

Add a teaspoon of golden caster sugar and heavy pinch of flaky sea salt and

Step 2

black pepper to a mixing or salad bowl, then one part moscatel vinegar,

Step 3

sherry vinegar or lemon juice to three parts extra-virgin olive oil. Whisk

Step 4

briefly, before tossing the salad leaves in the dressing. Serve immediately.