Ingredients

• 8 tbsp extra virgin olive oil
• 3 tbsp white wine vinegar
• 1 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tbsp caster sugar
• 1 bunch fresh dill
• chopped
• salt and freshly ground black pepper
• 8 spring onions
• thinly sliced
• 8 celery sticks
• thinly sliced
• 1 small fennel bulb
• thinly sliced
• ½ large cucumber
• halved lengthways and sliced
• 200g/7oz mixed salad leaves
• roughly torn
• 1 Romaine lettuce
• roughly torn
• 100g/3½oz rocket or watercress
• roughly torn

Directions

• For the dressing
• put the oil
• vinegars
• mustard
• sugar and salt and pepper in a bowl and whisk until evenly combined and thickened. Taste and season again if needed
• then mix in the dill.
• Put the spring onions
• celery and fennel in a large salad bowl. Pour in the dressing and toss well.
• Place half the cucumber and half the mixed leaves
• Romaine lettuce and rocket in the bowl. Season
• then top with the remaining cucumber
• leaves
• Romaine lettuce and rocket. Season well and chill for up to 4 hours
• Just before serving
• toss everything together.