Proof positive that herbs can take centre-stage as well as any other leaf when putting together a salad. Most Languedoc and Corsican whites are very herb-friendly, bringing distinctive wild notes of the garrigue/maquis to the mix.
Line a bowl with oak-leaf or lollo rosso lettuce leaves. Fill the middle with layers of wild rocket, whole leaves of continental parsley, snipped chives and baby tomatoes. Feel free to add a few torn mint or basil leaves, if you have them. Dress with a sharp mustard vinaigrette. I find Dijon mustard makes a rounder dressing, especially with golden rapeseed oil and a mellow sherry vinegar. For this salad, I also add a dash of lemon juice to the dressing.
Janet Wynne Evans