Instructions: Wash the leaves tear them into small pieces and put them in a salad bowl.

Dress the salad with the lemonette dressing just before you serve it and toss it thoroughly so that the leaves are all well coated.

Choose any of the enormous range of salad leaves available these days. Oak Leaf Iceberg and miniCos lettuces in the summer; radicchio and frilly lettuces in the autumn; Chinese leaves chicory and endive in the winter and spring. Aim to vary flavour and texture as well as colour.

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