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

Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, simple green salad with lemon dressing. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Simple Green Salad with Lemon Dressing is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Simple Green Salad with Lemon Dressing is something that I’ve loved my entire life. They’re fine and they look fantastic.

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To get started with this particular recipe, we have to first prepare a few components. You can cook 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. Make ready For the salad:
  2. Prepare soft round lettuce or butterhead lettuce (such as Bibb)
  3. Make ready little gem lettuce or small heart of romaine lettuce
  4. Prepare small radicchio (or an extra little gem or heart of romaine)
  5. Prepare Few sprigs of soft mixed fresh herbs, such as basil, flat-leaf parsley, mint
  6. Make ready For the lemon dressing:
  7. Prepare lemon
  8. Make ready extra virgin olive oil

Place lettuce into a large serving bowl and add the cucumber. Pour over the dressing, toss and serve. To make the dressing, halve the lemon, then squeeze the juice into an empty jam jar, using your fingers to catch any pips. Add the oil and a pinch of sea salt and black pepper to the jar.

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.

To make the dressing, halve the lemon, then squeeze the juice into an empty jam jar, using your fingers to catch any pips. Add the oil and a pinch of sea salt and black pepper to the jar. Put the lid securely on the jar and shake well. Prepare salad by adding greens to a serving bowl or platter and topping with baby tomatoes, shallot or onion, carrots, pomegranate arils or dried fruit (optional), a pinch of salt and pepper, and toasted pepitas or sunflower seeds. Add dressing to the salad and toss to coat, or serve on the side.

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