JP's Iceberg Lettuce Dill Salad

• Produce

  • 3/4 cup Coriander/cilantro, lightly packed
  • 3/4 cup Dill, lightly packed
  • 1/2 Eschalot / french onion
  • 8 cups Iceberg lettuce
  • 1 tsp Lemon, zest
  • 1 Handful Red cabbage
  • 6 Snow peas

• Condiments

  • 1/2 tsp Mustard powder, yellow

• Baking & Spices

  • 1 Salt and pepper
  • 1/2 tsp Sugar, white

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Other

  • 4 tbsp Verjuice (note 1

Found on recipetineats.com

Description

Ingredients

• 8 cups iceberg lettuce, chopped or torn into bite size pieces
• Handful of finely sliced red cabbage (just for a bit of colour)
• 6 snow peas, diagonally sliced (adds crunch to the salad)
• ¾ cup dill, lightly packed
• ¾ cup coriander/cilantro, lightly packed
• ½ eschalot / french onion (US: shallots), finely chopped
• 4 tbsp Verjuice (Note 1)
• 3 tbsp extra virgin olive oil (or use lemon infused and skip the zest)
• 1 tsp lemon zest
• ½ tsp sugar (white)
• ½ tsp yellow mustard powder
• Salt and pepper

Directions

• Mix Dressing together in screw top jar and shake.
• Mix eschalot and herbs together in the salad bowl. Drizzle with ⅓ of dressing about 20 mins before serving.
• Lay rest of salad ingredients on top.
• Just before serving, add rest of dressing and toss