|Chicory head||1 Small|
|Rocket leaves||1⁄2 Cup (8 tbs) (Several Leaves Of Arugula Required)|
|Fresh spinach leaves||1⁄2 Cup (8 tbs)|
|Nasturtium||1⁄4 Cup (4 tbs) (Few Leaves, If Available)|
|Chopped fresh herbs||1 Tablespoon (E.G., Apple Mint, Chives, Parsley, Chervil)|
|Dry mustard||1 Teaspoon|
|White wine vinegar||1 Tablespoon|
|Olive oil||2 Tablespoon|
|For garlic crootons|
|Whole wheat bread slices/White bread slices||2|
|Unsalted butter||1 Tablespoon|
|Olive oil/Sunflower oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), skinned|
To make the garlic croutons, remove the crusts from the bread and cut the slices into tiny cubes.
Heat the butter and oil in a frying pan.
Add the bread cubes and garlic and fry until the croutons are golden brown all over.
Drain on paper towels.
Discard the garlic.
Tear all the salad leaves into pieces approximately the same size, and mix together in a bowl with the herbs.
Combine the dressing ingredients in a screw-top jar and shake well.
Just before serving, shake the dressing again and pour over the salad.
Toss well and sprinkle with the croutons.