Simple Green Salad with Lemon Dressing
Simple Green Salad with Lemon Dressing

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, simple green salad with lemon dressing. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Simple Green Salad with Lemon Dressing is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Simple Green Salad with Lemon Dressing is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have simple green salad with lemon dressing using 8 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Simple Green Salad with Lemon Dressing:
  1. Prepare For the salad:
  2. Prepare 1 soft round lettuce or butterhead lettuce (such as Bibb)
  3. Prepare 1 little gem lettuce or small heart of romaine lettuce
  4. Get 1 small radicchio (or an extra little gem or heart of romaine)
  5. Take Few sprigs of soft mixed fresh herbs, such as basil, flat-leaf parsley, mint
  6. Make ready For the lemon dressing:
  7. Get 1 lemon
  8. Take 6 tablespoons extra virgin olive oil
Instructions to make Simple Green Salad with Lemon Dressing:
  1. To make the dressing, halve the lemon, then squeeze the juice into an empty jam jar, using your fingers to catch any pips.
  2. Add the oil and a pinch of sea salt and black pepper to the jar.
  3. Put the lid securely on the jar and shake well.
  4. Have a taste and see whether you think it needs a bit more lemon juice or oil – you want it to be slightly too acidic, so that it’s still nice and zingy once you’ve dressed your salad leaves.
  5. Use a knife to trim the roots away from all the lettuces. Separate out the leaves, throwing any tatty ones away.
  6. Pop them in a colander and give them a good wash under cold running water over the sink.
  7. Spin them dry in a salad spinner, or wrap in a clean tea towel and shake dry, then pile the leaves into a large salad bowl.
  8. Pick and add the herbs to the bowl, discarding the stalks.
  9. From a height, drizzle 3 tablespoons of the dressing over the leaves and gently toss together with the tips of your fingers until every leaf is coated – try not to be heavy- handed and don’t be tempted to overdress or the leaves will go limp.
  10. Have a taste and add a splash more dressing, if needed – remember you can always add more but you can’t take it away, so be cautious. Pop the lid securely on the jam jar and keep the leftover dressing in the fridge for another day. Serve the salad straightaway.

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