Herb salad

This simple salad is perfect to throw together any night of the week.

Remove darker outer leaves from cos (reserve for sandwiches), then thinly shred remaining leaves widthways. Combine shredded lettuce with onions, dill sprigs, drained fennel and parsley in a large bowl and season to taste with salt and pepper. Transfer to a shallow serving bowl.
Whisk vinegar and oil together in a small bowl, then drizzle over salad and serve immediately.

Source

2 tight-hearted baby cos lettuce

2 green onions, cut into 8cm lengths, then finely shredded lengthways

1/3 cup tightly packed dill sprigs

1 bulb baby fennel, thinly sliced lengthways, soaked in iced acidulated water

1/4 cup tightly packed torn flat-leaf parsley leaves

2 tbsp white wine vinegar

1/3 cup extra virgin olive oil

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