Gem Lettuce, Mint and Spring Onion Recipe

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On the Side A sourcebook of inspiring side dishesA crisp lettuce, mint, spring onion and lemon ensemble is my go-to side salad. It’s refreshing, more than the sum of its parts and deceptively robust alongside warm centrepiece dishes. If I was having a roast chicken in the summer, I’d much rather have this and a grain or pulse side than the winter staples of spuds, roots, carrots and boiled greens.

  • Yield: 6 Servings


  • 3 heads little gem or baby Romaine lettuce, or 1 butterhead lettuce
  • 10 leaves picked from stems mint, finely chopped
  • ½ lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 spring onion, finely chopped
  • Sea salt and freshly ground black pepper
How to Make It
  1. Separate the lettuce leaves, leaving most of them intact but chopping the inner yellow tightly packed core finely. Wash and dry them if necessary. Fill a salad bowl or serving platter with the lettuce and sprinkle the mint leaves over the top.
  2. Mix the remaining ingredients together to make a dressing and season with a good pinch of salt and pepper. When ready to eat, dress the salad and mix thoroughly to ensure the leaves are well coated.

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