Crunchy Chopped Salad

• lemon↗1
• extra virgin olive oil↗4 tbsp tbsp
• Dijon mustard↗1 tsp tsp
• honey↗1 tsp tsp
• cherry tomatoes↗10

  (use a mix of different colours, optional)

• cucumber↗1⁄2
• Little Gem lettuce leaves↗2
• chives↗1 punnet of
• pomegranate seeds↗100g g
• mixed seeds25g g

  (we used sunflower and pumpkin seeds; see tip below)

• cutting board
• kitchen towel

  or kitchen paper (optional)

• sharp knife
• citrus press
• tablespoon
• чайна ложка
• банка для джему

  або маленька миска

• велика салатна миска
• кухонні ножиці
• ваги

Step-by-step instructions

1. 1

   Before you start, review our chopping and knife skills guide. If your cutting board lacks non‑slip grips, place a damp kitchen towel or a sheet of kitchen paper on the work surface, then set the board on top to prevent slipping.

2. 2

   Holding the lemon in a “bridge” position, cut it in half. Place one half in a citrus press, wrap and squeeze the juice. Repeat with the other half. Pour the juice into a jam jar or small bowl together with the oil.

3. 3

   Add Dijon mustard, honey and a generous pinch of salt and black pepper. Close the jar and shake to combine, or whisk the ingredients with a whisk. Keep sealed in the fridge for up to a week.

4. 4

   Halve the cherry tomatoes, squeezing each between the thumb and forefinger and carefully cutting the middle with a small serrated knife. Then cut each half again to get quarters, and transfer the tomatoes to a large bowl.

5. 5

   Wipe the cutting board, then cut the cucumber lengthwise in half. Place both halves skin‑side down on the board so they don’t roll, and cut them lengthwise again, obtaining four large cucumber sticks. Now cut the cucumber crosswise into small triangles, holding the free hand in a “claw” position with fingers tucked away from the blade. Transfer the cucumber to the bowl with the tomatoes.

6. 6

   Trim the stiff stem from the lettuce leaves, then cut each leaf in half and again in half, obtaining four wedges. Working one wedge at a time, hold it in a “claw” position and slice into thin strips – the smaller, the better for this salad. Repeat with the remaining wedges and transfer the lettuce to the bowl.

7. 7

   Cut the chives with kitchen scissors directly into the bowl. Weigh the pomegranate seeds on a scale and add them to the bowl. Repeat with the mixed seeds. Drizzle about half of the dressing over the salad (some will remain) and toss everything to coat.