Mixed Herb Salad

Ingredients

• 1 head of iceberg lettuce
• 0.5 head of Lollo Rosso lettuce
• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 1 bulb fennel
• 2 stalks celery
• 2 ripe tomatoes
• 2 stems basil
• 2 stems dill
• 2 stems tarragon
• 1 stem marjoram
• 3 tbsp white wine vinegar
• 5 tbsp olive oil
• Salt
• pepper (ground)
• 2 anchovy fillets
• 1 box of watercress

Instructions

1. 1.

   Tear the salad into leaves, wash thoroughly and dry by spinning. Cut the bell peppers in half, remove seeds, rinse, pat dry and slice into thin rings or strips.

2. 2.

   Wash the fennel, pat dry, quarter it, remove the tough core and cut into fine ribbons. Wash, trim and slice celery stalks into thin rings.

3. 3.

   Cut the tomatoes into eighths. Wash the herbs, shake off excess water and finely chop. Whisk together vinegar, oil, salt and pepper to make a dressing.

4. 4.

   Rinse anchovy fillets under running water, finely chop them and fold into the dressing.

5. 5.

   In a large bowl layer the salad, watercress, vegetables and herbs in alternating layers, pour over the dressing and mix well before serving. Arrange on small bowls.