Summer leafy salad with salsa verde dressing

A zingy crisp salad to bring a taste of summer all year round

• Preparation: 15 mins
• Cooking: 10 mins
• Serves: 4

What you need:

• 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)
• 1/2 whole round lettuce, roughly shredded (120g)
• 4 large eggs, poached

What you do:

1. 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.
2. 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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