Romaine salad with spring onion and dill (Maroulosalata)

1. Wash the romaine leaves and spin or pat them completely dry.

2. Stack the leaves and cut them with a sharp knife into very thin strips a few millimetres wide.

3. Slice the spring onions thinly and chop the dill.

4. Mix the lettuce, spring onions and dill in a bowl.

5. Just before serving, drizzle with the olive oil and lemon juice, season with salt and toss gently.

6. Serve at once while it's crisp.

Tip: Maroulosalata is the salad of the Greek spring, on every table around Easter. The secret is cutting the lettuce very thinly so it soaks up the dressing. Crumbled feta makes it more filling.