It would seem the days have gone from, where salads were a leaf or two of lettuce, a tomato, and spring onions finished with salad cream have passed.
Far more exotic ingredients are regularly used, or we get a selection pack, the ingredients chopped and sliced for convenience, wrapped in cellophane, are readily available in all supermarkets and Salsa has chillies and lime; all very nice, all very acceptable not to be sniffed at, at least for now.
This is a Britons salad: all content can be grown at home with comparative ease; even the green pepper, in this case mostly shop bought. In fact, although this is a green salad by both name, and both colour. It could be any colour with any additions you like, the secret (should you require it is in the chopping). Faddy eater’s is the clue, small cubes of carrot, beetroot, tomato, small enough to be pushed to one side, or eaten without realising it, the idea.
Take, only sufficient lettuce per person, slicing from the top and across the width. A chunk of cucumber, cut into cube size bits. Take the outer layer of skin from Spring Onions chop across the length removing the root, and then up the stalk, through the darker green bits and add to other ingredients. Take a slice, off the side of a green pepper, also chop into cubes.
The dressing:- In a small glass or other small receptacle , this is too taste, not quantity, and what you have in the cupboard. Make up a half vinegar to oil mix (the purists may complain) but it can be done as the compiler has, using malt vinegar and vegetable oil if it’s in the cupboard use it. This was; cider vinegar and olive oil, and then add ground black pepper plus little salt, mix.
The final bit; is again down to you. The herbs, the growing stock, in the trough are standard basic mix; thyme, a variegated sage (no different in taste to normal green, just prettier) chives and rosemary. Pinch or snip the tip of the rosemary it can be quite potent, but not in small amounts, and then the rest to taste. And there you have it, either drizzling the dressing over before serving, or leaving it separate, to be added by others.