there may be nothing worse than a run of the mill bowl of green leaves served at a table with a meal. i really like to feature some crunchy vegetables to it and i have a trick to assist you to make this ahead so the lettuce doesn’t wilt even though you prepared it more than one hours ago!
For the dill dressing :
- salt and freshly ground black pepper
- 1 tbsp balsamic vinegar
- 1 bunch fresh dill, chopped
- 8 tbsp extra virgin olive oil
- 3 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp caster sugar
For the salad :
- ½ large cucumber, halved lengthways and slice
- 100g/3½oz rocket or watercress, roughly torn
- 1 Romaine lettuce, roughly torn
- 200g/7oz mixed salad leaves, roughly torn
- 8 spring onions, thinly sliced
- 8 celery sticks, thinly sliced
- 1 small fennel bulb, thinly sliced
- For the dressing, put the oil, vinegars, mustard, sugar and salt and pepper in a bowl and whisk until evenly combined and thickened. flavor and season once more if wished, then blend in the dill.
- positioned the spring onions, celery and fennel in a large salad bowl. Pour inside the dressing and toss nicely.
- location half the cucumber and half of the blended leaves, Romaine lettuce and rocket inside the bowl. Season, then top with the final cucumber, leaves, Romaine lettuce and rocket. Season nicely and sit back for up to four hours
- simply before serving, toss everything together.
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