I picked, washed and dried some baby romaine and butter lettuce leaves from our garden. Then I added some cabbage (to give it some good crunch), some chopped cucumber, 1 tomato and some garden picked radishes. Then for the dressing I poured about 1/4 cup of good balsamic vinegar and 3/4 cup of olive oil into a canning jar. (Anything with a lid will do) Then I added two garlic cloves, a handful of garden herbs (I used mint, basil, oregano, thyme, dill and chives), a good crank each of cracked pepper and cracked sea salt. Then I use my hand immersion blender and whaz it up until it's all pureed. I pour a comfortable amount over the salad and toss until well coated and crack some more pepper on top.
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