Big Green Salad
20 mineasy8 original servings
A crisp, herby and sharp green salad with shaved fennel, cherry tomatoes and a bright lemon dressing — designed to cut through the richness of the mains.
Ingredients
Serves
Salad
- 2 heads cos lettuce, torn
- 1 head butter lettuce, torn
- 100 g rocket
- 1 fennel bulb, shaved paper-thin
- ¾ cucumber, sliced
- 250 g cherry tomatoes, halved
- ½ red onion, sliced (pickled in vinegar for 10 min)
- 5 spring onions, finely sliced
- handfuls of fresh basil and parsley
- 60 g parmesan, shaved
- 50 g pine nuts, toasted
Dressing
- 110 ml olive oil
- 40 ml lemon juice
- 15 ml white wine vinegar
- 8 ml Dijon mustard
- 1 small garlic clove, grated
- 8 ml honey
- salt and pepper, to taste
Instructions
- 1
Wash and thoroughly dry all leaves — wet leaves will ruin the salad. Store in a tea-towel-lined container in the fridge until needed.
- 2
Place the shaved fennel in iced water for 20 min for extra crunch. Soak the sliced red onion in vinegar for 10 min to take the edge off.
- 3
Shake all the dressing ingredients together in a jar. Taste and adjust.
- 4
Right before serving, toss everything together in your biggest bowl. Dress bit by bit, taste, and adjust — don't overdress.
Nutrition
Per serving — AI estimate, not medical advice.
- Calories
- 240 kcal
- Protein
- 8g
- Carbs
- 12g
- Fat
- 18g
- Fiber
- 3g
- Sugar
- 5g
- Sodium
- 280mg