Spring garden salad - Recipes - Food & Drink - The Independent I love not having to jump in the car and drive off to the local shop or supermarket for boring salad leaves. I haven't got much of a garden but what I do have is a few pots, a small herb garden and some good hedgerows that yield some great leaves and shoots for an interesting and tasty salad. I even use sedum in my salads - which most people grow in their flower beds - but there are dozens of varieties which all have interesting flavours and textures for the salad bowl. Pennywort, the lovely round-leaved wild plant, also makes a good addition and the great thing with all these leaves is that they are free. 2-3 handfuls of interesting salad, plant and herb leaves, washed and dried 1tbsp chardonnay or moscatel vinegar tbsp Dijon or Tewkesbury mustard A handful of mint leaves, chopped A few sprigs of tarragon, chopped 2tbsp rapeseed oil 2tbsp vegetable or corn oil 1tbsp water Salt and freshly ground black pepper A few hours before serving, make the dressing by whisking all of the ingredients together or shaking them together in a jar. Leave to infuse, then strain through a fine sieve. To serve, toss the leaves in half of the dressing, season to taste and serve the rest of the dressing separately.