For Tom: swap the honey in the dressing for maple syrup or agave and it's fully vegan. For Paddy: the dressing has Dijon mustard — make a mustard-free batch (just lemon, olive oil, garlic, honey).
INGREDIENTS
600g mixed soft lettuce leaves (butter lettuce, cos, or a mix), washed
2 Lebanese cucumbers, thinly sliced
1 small red onion, very thinly sliced
250g cherry tomatoes, halved
Flaky sea salt
METHOD
Wash and thoroughly dry the leaves — a salad spinner helps a lot at this scale.
Combine leaves, cucumber, red onion and tomatoes in your largest bowl (or two).
Toss with about two-thirds of the vinaigrette right before serving; put the rest in a jug on the side for top-ups. Finish with a little flaky salt.
Lemon-Dijon Vinaigrette
INGREDIENTS
1 cup olive oil
1/3 cup red wine vinegar (or lemon juice)
2 tbsp Dijon mustard
1 tbsp honey
1 small garlic clove, finely grated
Salt and pepper, to taste
METHOD
Whisk everything together, or shake in a jar. Taste and adjust — should be sharp and well seasoned.
Note — Make a second, small mustard-free batch for Paddy (just drop the Dijon) and a honey-free batch for Tom if you want everyone covered from the same bowl.