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Ingredients
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Salad greens
Dressing
Finish & optional
Method
Salad greens
- 1
Clean and dry the romaine
Remove any wilted outer leaves from the romaine. Quarter heads lengthwise, then slice crosswise into 1–1.5 inch ribbons. Place cut lettuce into a large bowl of cold water and swish vigorously for 20–30 seconds to remove grit. Let sit 2 minutes, then lift leaves out (don’t pour water out with the leaves) and transfer to a salad spinner. Spin dry until mostly moisture-free, or pat dry thoroughly with clean kitchen towels.
- 2
Prepare spring onions
Trim root ends and any tough tops from the spring onions. Slice thinly on a diagonal into 1/8–1/4 inch pieces. If the white portion is large, halve lengthwise before slicing. Place sliced onions into a small bowl and reserve.
- 3
Chop dill
Strip the dill fronds from thick stems and finely chop the fronds. Measure 2 tablespoons packed chopped dill and set aside. Reserve a small pinch for garnish if desired.
Dressing
- 4
Emulsify dressing
In a small jar or bowl combine 3 tablespoons extra-virgin olive oil, 1.5 tablespoons fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon finely minced or grated garlic (about half a small clove), 3/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously until the mustard and honey emulsify the oil and lemon into a smooth dressing. Taste and adjust seasoning — add a few drops more lemon if too oily, or a pinch more salt if flat.
- 5
Add fresh herb
Stir in 1 tablespoon of the chopped dill to the dressing to infuse fresh herb flavor. Reserve remaining dill for the salad.
Assemble & finish
- 6
Combine greens and onions
Place the dried romaine ribbons into a large serving bowl. Add the sliced spring onions and the remaining 1 tablespoon chopped dill. Toss gently with clean hands or salad tongs to distribute ingredients evenly.
- 7
Dress the salad
Pour the dressing over the salad in two thin streams while tossing gently to coat evenly. Use just enough dressing to lightly dress the leaves — you may not need the entire dressing; start with about 3/4 of it and add more to taste. Toss for 8–10 quick turns until leaves are glossy but not soggy.
- 8
Optional finish
If using, sprinkle 2 tablespoons toasted pine nuts or chopped walnuts over the top and grate 1/2 teaspoon lemon zest across the salad for bright aroma. Taste and adjust salt or lemon as needed. Serve immediately.