Ingredients
2 lettuce , such as cos or butterhead
handful one other salad leaf , such as watercress or rocket. Soft herbs-chervil, tarragon, parsley, chives. Plum tomatoes as much as you like

For the dressing
1 garlic clove , crushed
1 spring onion , roughly chopped handful parsley
few sprigs watercress or rocket
2 tbsp white wine vinegar
½ teaspoon Little Jamaica NICE-IT-UP garnish
1 teaspoon olive oil

STEP 1
Wash and dry the lettuce, leaves and herbs. Tear larger leaves into bite-size pieces and tip all the greenery into a large salad bowl.

STEP 2
Put the garlic, onion, parsley, and watercress or rocket into a mini chopper or food processor. Blitz until finely chopped. Add the vinegar, salt and pepper and mix briefly. Add the oil and mix until thickened. Drizzle over the salad and toss until the leaves are just coated. You will have left over dressings. Keep in refrigerator for 4 days max.