We have been blessed with fantastic weather in the UK, and we are all really enjoying eating al fresco, (where possible). Asparagus is grown not far from where I live, and the new potatoes are slowly creeping northward, they are now ready in Lincolnshire- not so far away. We live in a veritable market garden in Yorkshire and our greengrocer (Rafters of Driffield) do their very best to source as much local produce as possible. Our part of the Uk is well known for all salad produce, we have fantastic lettuces, herbs, tomatoes and cucumbers. There are acres of glass not far away!
The dressing for this salad uses our local rapeseed oil Yorkshire rapeseed oil, which I use in the majority of my cooking. It gives a really lovely subtle flavour without overpowering the taste of the fresh herbs. I used basil, tarragon, chives and parsley, but you can use whatever you would like or have to hand.
I also cooked 2 large chicken fillets, I poached them in water with a splash of wine, tarragon, parsley and peppercorns. They cooked gently for about 20 minutes. I then let them cool slightly and then shredded them into small strips. If you have left over cooked chicken this is perfect for that too.
This would be great as part of a picnic, you can use the lettuce leaves as a means to eat the salad!
I hope you enjoy this as much as we did, it lasted 5 minutes if that!