"It is essential for every good cook to have a solid lettuce salad up their sleeve, a good in-between course to cleanse the palate and lighten the spirits. This one should do the trick; it also makes for a good starter." - Ottolenghi Ingredients 400 grams of mixed baby lettuces 3 green onions, thinly sliced on an angle 15 radishes trimmed and cut very thinly 2 cups semi-dried tomatoes, whole or roughly torn 2 tbsp capers Dressing 1 garlic clove, crushed 1 1/2 tbsp fresh-squeezed lemon juice 1 1/2 tbsp olive oil 1 tbsp grapeseed oil salt and fresh ground black pepper to taste
Method Dressing 1. In a small bowl whisk together the ingredients, being quite generous with salt and pepper. Salad 1. Wash the mixed greens and spin dry. Keep whole or tear into smaller pieces. 2. Place into large mixing bowl and add radishes, semi-dried tomatoes and green onions. 3. Just before serving, pour the dressing over the salad and toss gently. 4. Transfer to a larger serving bowl and sprinkle the capers over the top.
Source: recipe adapted very slightly from Plenty: Vibrant Recipes from London’s Ottolenghi