Simple Green Salad with Lemon Dressing

Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, simple green salad with lemon dressing. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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

To begin with this recipe, we have to first prepare a few components. You can have simple green salad with lemon dressing using 8 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Simple Green Salad with Lemon Dressing:
  1. Take For the salad:
  2. Prepare 1 soft round lettuce or butterhead lettuce (such as Bibb)
  3. Make ready 1 little gem lettuce or small heart of romaine lettuce
  4. Prepare 1 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. Take For the lemon dressing:
  7. Take 1 lemon
  8. Take 6 tablespoons extra virgin olive oil

Pour over the dressing, toss and serve. 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. 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. Combine lemon juice, olive oil, pepper, and salt in a large bowl, stirring with a whisk. Add mixed greens, cherry tomatoes, and radishes; toss to coat. Pour lemon juice into a bowl, gradually whisk in the olive oil until light yellow and creamy.

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