insalata estiva di erbe
for 6
100 g fresh herbs (to include basil, purple basil, mint, fennel herb and wild rocket)
200 g fresh vegetable leaves (to include small spinach leaves, red and/or green purslane, orache, rocket, landcress and small leaves from the centre of young beetroot, chard and chicory plants)
juice of 2 lemons
extra virgin olive oil
Maldon salt and freshly ground black pepper
Wash and spin dry the herb and vegetable leaves.
Mix the lemon juice with four parts its volume of extra virgin olive oil. Season with salt and pepper and toss with the salad just seconds before serving.