Little Gem or Red Butter Salad with Herbs, Fennel, Citrus and Spring Onion


1 head little gem or red butter lettuce

2 tablespoons chopped fresh flat-leaf parsley, cilantro, or basil

1 fennel bulb shaved/sliced very thin (some of the tops saved for sprinkling at the end)

1 citrus (peeled, sliced thin)

1 spring onion sliced very thin (for the dressing and to sprinkle on top)

Shaved radishes

for the lemon vinaigrette dressing (you can also use green goddess dressing if you prefer!)

1/4 cup extra-virgin olive oil

2 tablespoons apple cider vinegar

1 tablespoon fresh lemon juice or orange juice

1 tablespoon chopped spring onion tops

1 teaspoon Dijon mustard

3/4 teaspoon fine sea salt

1/4 teaspoon black pepper



Whisk together dressing ingredients in a small bowl. Cover and chill until ready to use, up to 3 days.

Place lettuce leaves, fennel, and citrus in a large bowl; add dressing, and toss to coat. Transfer salad to a large platter; sprinkle evenly with herbs and spring onion.