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)
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.