Summer Leafy Salad with Salsa Verde Dressing

Dish type: Salad

Serves 4
Prep time: 15 minutes
Cook time: 10 minutes


4 tbsp chopped mixed herbs (parsley, chives, mint, thyme)
2 tsp capers, chopped (12g)
3 tbsp extra virgin olive oil
3 tbsp white wine vinegar
110g bag Baby Leaf Salad
25g toasted flaked almonds
200g frozen peas, defrosted
1 large carrot, grated (100g)
½ whole round lettuce, roughly shredded (120g)
4 large eggs, poached

To make the dressing, mix the herbs, capers, oil and vinegar together and season. Toss half the dressing into the baby leaf salad with the almonds and place on the base of 4 serving plates.

Mix together the peas, carrot and round lettuce then toss in the remaining dressing. Place a pile on top of the baby leaf salad and top with a poached egg. Serve immediately.

Cook's tip:
Try replacing the Baby Leaf Salad and round lettuce with Bistro Salad and cos lettuce. Try serving without the egg for a great side salad at barbecues.

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Source: with British Leafy Salads Association