I make no secret of the fact that this is one of my favourite salad leaves. Why?

It's traditionally English and has been used in salads since Elizabethan times. It has a lovely concentrated, buttery flavour and goes with any dressing. Not, I think, good as a salad leaf just on its own because it's not crisp, and a lot of it seems, somehow, to be too concentrated and 'in your face'.

However, added 50-50 to crisp lettuce, it makes, I think, one of the nicest green salads of all.

Print this ingredient