Lettuce Salad

Ingredients

• 1 large cos (romaine) lettuce, washed and roughly chopped
• 6 spring onions, thinly sliced
• Large bunch fresh dill, roughly chopped
• Handful fresh parsley, roughly chopped
• Juice of 1 large lemon
• 80ml extra virgin olive oil
• 1 tsp dried oregano
• Salt and black pepper to taste
• Crumbled feta cheese (optional)

Method

1. Wash the lettuce thoroughly and spin dry or pat dry with kitchen paper. It's important that the lettuce is completely dry so the dressing adheres properly.

2. Roughly chop the lettuce into bite-sized pieces (about 3-4cm wide) and place in a large salad bowl.

3. Add the sliced spring onions to the lettuce. In Greece, spring onions are used generously - they're a key flavour component.

4. Add the roughly chopped dill and parsley. The herbs should be plentiful and visible throughout the salad.

5. In a small bowl or jar, whisk together the lemon juice, olive oil, dried oregano, salt, and black pepper until well combined and emulsified.

6. Just before serving (this is important - don't dress it too early or the lettuce will wilt), pour the dressing over the salad.

7. Using your hands or salad servers, toss the salad gently but thoroughly to ensure every leaf is coated with the dressing.

8. Taste and adjust the seasoning with more lemon juice, salt, or pepper if needed. The salad should taste bright and fresh with a good balance of citrus and herbs.

9. If using feta cheese, crumble it over the top just before serving.

10. Serve immediately as a refreshing side dish. This salad is the perfect accompaniment to grilled meats, fish, or rich dishes like moussaka. It must be eaten straight away - once dressed, it doesn't keep well.