A staple spring salad, focusing on fresh romaine and dill, chopped up and bright is a perfect pick me up to energize your taste buds and tummy. It's also an excellent salad that keeps in the refrigerator, dressed or undressed.
Ingredients (serves 2)
2 Heads of romaine - Chopped/julienned
A handful - emphasis FULL - of fresh dill - chopped
4 stems and bulbs of scallions/green onions - diced
Vinaigrette
1/2 lemon - juiced
3 Tbsp - Olive Oil
1 Tbsp - Red Wine Vinegar
1 tsp Salt - (or to taste)
Steps
Pretty simple, just chop all of the greens and herbs
Prepare vinaigrette by adding the olive oil slowly to the lemon juice, red wine vinegar and salt mixture, while whisking (or in a shaker. blender).
Toss with vinaigrette, top with more lemon if desired.
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