1. Use a knife to trim the roots away from all the lettuces. Separate out the leaves, throwing any tatty ones away.
2. Pop them in a colander and give them a good wash under cold running water over the sink.
3. Spin them dry in a salad spinner, or wrap in a clean tea towel and shake dry, then pile the leaves into a large salad bowl.
4. Pick and add the herbs to the bowl, discarding the stalks.
5. From a height, drizzle 3 tablespoons of the dressing over the leaves and gently toss together with the tips of your fingers until every leaf is coated — try not to be heavy-handed and don’t be tempted to overdress or the leaves will go limp.
6. Have a taste and add a splash more dressing, if needed — remember you can always add more but you can’t take it away, so be cautious. Put the lid securely on the glass jar and keep the leftover dressing in the refrigerator for another day. Serve the salad straightaway.
1. To make the dressing, halve the lemon, then squeeze the juice into an empty glass jar, using your fingers to catch any seeds.
2. Add the oil and a pinch of sea salt and black pepper to the jar.
3. Put the lid securely on the jar and shake well.
4. Have a taste and see whether you think it needs a bit more lemon juice or oil — you want it to be slightly too acidic, so that it’s still nice and zingy once you’ve dressed your salad leaves.
Tips and Substitutions
Equipment: Empty glass jar with lid, measuring spoons, cutting board, knife, colander, salad spinner or clean tea towel, large salad bowl.
Jamie's Top Tip: Although you don’t need to, you can always add extras like cooked green beans or sweet raw shelled peas – see what’s growing in your garden and go with what looks best.
Source and Credits
Recipe © Jamie Oliver. Photo © Matt Russell