This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer
Recipes

Foolproof green salad

Foolproof green salad

There is nothing worse than a boring bowl of green leaves served at a table with a meal. I like to add some crunchy vegetables to it and I have a trick to let you make this ahead so the lettuce doesn’t wilt even though you prepared it a couple of hours ago!

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

For the dill dressing

For the salad

Method

  1. For the dressing, put the oil, vinegars, mustard, sugar and salt and pepper in a bowl and whisk until evenly combined and thickened. Taste and season again if needed, then mix in the dill.

  2. Put the spring onions, celery and fennel in a large salad bowl. Pour in the dressing and toss well.

  3. Place half the cucumber and half the mixed leaves, Romaine lettuce and rocket in the bowl. Season, then top with the remaining cucumber, leaves, Romaine lettuce and rocket. Season well and chill for up to 4 hours

  4. Just before serving, toss everything together.

Recipe Tips

Don’t toss everything together until ready to serve, as the dressing will soften the leaves. The dressing can be chilled in the fridge for up to a week in a screw-top jar. Give it a good shake before using and add the dill just before serving. Use the best quality olive oil for the best flavour.