Fool-proof green salad
Prep time less than 30 mins
Cook time less than 30 mins
From Mary Berry Cooks
There is nothing worse than a boring bowl of green leaves served at a table with a meal. I like to add some crunchy vegetables to it and I have a trick to let you make this ahead so that the lettuce doesn’t wilt even though you have prepared it a couple of hours ago!
For the dressing, put the oil, white wine vinegar, balsamic vinegar, mustard, sugar and salt and pepper into a bowl and whisk until evenly combined and thickened. Taste and season accordingly and then add the dill.
Finely slice the spring onions, celery and fennel and place in a large salad bowl. Add the dressing and toss well.
Cut the cucumber in half lengthways, then cut across into thick slices. Tear the lettuce into manageable-sized pieces. Place half of the cucumber and half of the leaves in the bowl. Season and then top with the remaining cucumber and leaves. Season well and chill for up to four hours
Just before serving toss everything together.
For the dill dressing
- 8 tbsp extra virgin olive oil
- 3 tbsp white wine vinegar
- 1 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tbsp caster sugar
- salt and pepper, to taste
- 1 bunch fresh dill, chopped
For the salad
- 8 spring onions, trimmed
- 8 celery sticks, trimmed
- 1 small fennel bulb, trimmed
- ½ large cucumber
- 200g/7oz pack mixed salad leaves
- 1 Romaine lettuce
- 100g/3½oz pack rocket or watercress
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