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Ingredients
Method
- For the Dressing
- 8 tbsp olive oil
- 3 tbsp white wine vinegar
- 1 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tbsp caster sugar
- 1 bunch of chopped dill
- Salt and pepper
- For the Salad
- 8 sliced spring onions
- 8 sliced celery stalks
- 1 small fennel bulb, sliced
- ½ cucumber, halved and sliced
- 200g mixed salad leaves
- 1 torn Romaine lettuce or similar
- 100g rocket, torn
- Make the dressing by butting all of the ingredients into a small bowl and whisking thoroughly until combined and thickened. Taste and season, if necessary.
- Put the celery, fennel, and spring onions into a large sharing bowl. Pour in the dressing, and toss well. Follow this with the remaining ingredients, and season well. Toss before serving, and enjoy!
10 mins
10 serving
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