Borage grows like a weed and it attracts butterflies – no excuses for not buying a pot and simply watering every now and then. It has a very unusual sweet, slightly cucumbery taste and a crunchy texture. Because a stem of it is traditionally added to Pimms I have always thought of it as a very English herb, but I got the idea for this salad when I was in Greece. It blooms in June for a couple of weeks and then it’s gone, so although it’s easy to grow you need to enjoy it while you can.
- 4 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 floppy english lettuce
- 1 bunch watercress (or rocket if you can’t get watercress)
- 5 spring onions, finely sliced
- 4 sprigs dill
- 4 sprigs mint
- 4 sprigs borage (or, if you can’t get hold of this, or grow it, half a cucumber) – and also some flowers if there are any
- 1 small fennel bulb, finely chopped
- 50g/½ cup pine nuts
- salt and pepper
- shred the lettuce, watercress, dill and mint REALLY fine. Use a plastic salad knife for the lettuce and watercress if you have one.
- coarsely chop the borage, keeping any flowers for garnish
- put all of these ingredients into a wooden salad bowl
- mix the oil, vinegar, salt and pepper
- dress the salad and serve.
- add to a salad bowl with the pine nuts and spring onions
© 2014 Saucy Dressings