"Go-To" Green Salad

This is the salad you’re looking for if you’re having a barbecue: the flavours are great with charred chicken or pork. It works well with grilled meaty white fish like hake, swordfish or monkfish. It’s also the green salad I relish on its own as a light supper. It’s wonderful with a cheese course (and a dressing made simply of half olive oil, half lemon juice). In short, this is my ‘Go-to’ Salad – the one I want different ways in every season.

Ingredients :

2 small round lettuce, broken into leaves
1/2 Light Caesar Dressing
salt and pepper, to taste
30 mint leaves
10 sprigs dill
25 tarragon leaves
30 small basil leaves
1/2 small red onion, finely diced
finely grated zest of 1/4 unwaxed lemon

Instructions :

Wash and spin the lettuce leaves dry. When you get to the ‘heart’ of the lettuce, cut it out. I often just eat it there and then, as it doesn’t really belong in this salad because it’s too crunchy.
Make up the dressing, taste and season with salt and pepper, then toss the leaves in half the dressing. Add the herbs, diced onion and lemon zest.
Serve with the leaves stacked up and any remaining dressing drizzled over the top.