Green Salad (vg) Recipe

Prepare lettuce

Remove outer damaged leaves from the romaine. Separate leaves, rinse thoroughly under cold water, then spin in a salad spinner or pat dry with clean kitchen towels until mostly dry. Tear or chop into bite-size pieces and place in a large salad bowl.

Prepare spring onions

Trim root ends and any wilted tops from the spring onions. Slice thinly on a sharp diagonal or straight across, using both the white and green parts. Scatter the sliced onions over the lettuce in the bowl.

Add dill

Strip the dill fronds from the thicker stems and finely chop. Sprinkle the chopped dill evenly over the lettuce and spring onions.

In a small bowl or jar, combine the lemon juice, Dijon mustard, and honey or maple syrup (if using). Whisk briefly to emulsify the mustard and lemon.

Slowly drizzle in the olive oil while whisking constantly (or add olive oil to the jar and shake vigorously) until the dressing is emulsified and slightly thickened.

Season the dressing with salt and freshly ground black pepper. Taste and adjust: add a little more lemon for brightness, oil for mellowness, or honey/maple for sweetness as needed.

Just before serving, drizzle the dressing over the salad (start with about half, toss gently, and add more if needed). Use tongs to toss the lettuce, spring onions, and dill until evenly coated. Serve immediately.